Multi-Flavored Cucumber Salad
A crisp, flavorful Zhejiang cold dish with perfectly balanced savory and salty notes.
Ingredients
cucumber
500 g
dried chili peppers (seeded and cut into thin strips)
2
ginger (peeled and cut into thin strips)
a pinch
sesame oil
1/2 tsp
soy sauce
1 tsp
sugar
4 tsp
vinegar
2 tsp
salt
to taste
oil
1 tbsp
Instructions
1
Step 1
Wash the cucumbers, cut each one into 4 strips lengthwise, then cut into rolling chunks. Place in a bowl, add an appropriate amount of salt and mix well. After about 10 minutes, drain off the water and set aside.
2
Step 2
Seed the dried chili peppers and cut into thin strips; wash the ginger, peel it, and cut into thin strips.
3
Step 3
Heat 1 tablespoon of oil in a wok. Add the dried chili pepper strips and ginger strips and stir-fry until fragrant. Then add the soy sauce, sugar, and vinegar, simmer briefly into a sauce. Stir in the sesame oil, then pour into a bowl and set aside.
4
Step 4
Add the salted cucumber chunks to the bowl with the seasoning, mix well, marinate for 20 minutes, then plate and serve.
