Recipe Index

Chinese | Sweet and Sour Cucumber Saladvegan

Revised on September 30, 2011

A great side to Asian food. Especially cooling when serving spicy dishes. The recipe is adapted from a Chinese cookbook that I've had forever. I reduced the amount of sugar and specified rice vinegar.

Yield: about 1 cup

sweet and sour cucumber salad

Ingredients

1 or 2 cucumbers

1 teaspoon kosher sea salt

3 teaspoons rice vinegar

3 teaspoons sugar

 

Method

Peel cucumbers and slice in half lengthwise. Scoop out seeds and slice halves crosswise into 1/8-inch pieces. Place them in a colander and mix well with salt. Let stand 15 minutes.

Drain off salty water, rinse lightly. Put cucumbers in a small bowl and add vinegar and sugar. Let stand 10 minutes.

Before serving, lightly squeeze and drain excess liquid from cucumber slices. Place cucumbers in a serving bowl.

 

(Ref. "Sweet and Sour Cucumber Salad" recipe, Great Meals in Minutes - Chinese cookbook.)