Spicy Sour Cucumber Strips
A refreshing cold appetizer featuring crisp cucumber strips bathed in a bold vinegar and chili dressing. This classic Chinese dish delivers a satisfying crunch with a perfect balance of tangy, sweet, and spicy flavors.
Story
This quick pickle-style dish is perfect for hot summer days or as a palate-cleansing starter before a rich meal. The cucumbers retain their satisfying crunch while soaking up the bold, zesty sauce.
Ingredients
English cucumber
3 medium (about 500g)
Fine salt
1.5 teaspoons
White sugar
2 tablespoons
Rice vinegar
3 tablespoons
Light soy sauce
1 tablespoon
Garlic cloves, minced
3
Chili oil
2 tablespoons
Sesame oil
1 teaspoon
Sesame seeds
1 teaspoon
Instructions
1
Prepare the cucumbers
Wash the cucumbers well. Cut each one in half lengthwise, then slice into thin strips about half an inch wide. Place in a large bowl.
2
Salt the cucumber
Sprinkle the salt over the cucumber strips and toss to coat evenly. Let them sit for 15 to 20 minutes to draw out excess moisture. You'll see liquid collect at the bottom of the bowl.
3
Drain and rinse
Drain the released liquid. Rinse the cucumber strips briefly with cold water to remove excess salt, then pat completely dry with clean kitchen towels.
4
Make the dressing
In a small bowl, whisk together the rice vinegar, sugar, soy sauce, minced garlic, chili oil, and sesame oil until the sugar dissolves.
5
Combine and chill
Pour the dressing over the dried cucumber strips. Toss everything together until the strips are evenly coated. Sprinkle sesame seeds on top. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
