Asian Cucumber Salad

Written by Updated on February 18, 2022 in Asian, Sides
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Asian Cucumber Salad
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Asian Cucumber Salad

Recipe by Johnny BeaversCourse: SidesCuisine: AsianDifficulty: Medium
Prep time

20

minutes
Cooking time

5

minutes
Resting Time (fridge)

30

minutes
Total time

55

minutes

This is a CRAZY good side dish to any asian meal. It offers a refreshing and tangy punch of garlic and vinegar with notes of garlic and chili.

Ingredients

  • Salad

  • 2 LARGE – Seedless cucumbers (Japanese or English)
    -or- 6 mini seedless cucumbers, smashed or chopped

  • 4 CLOVES – Garlic, peeled and minced

  • 4 TBSP – Vegetable Oil

  • 4 WHOLE – Dried Red Chilis

  • 1 TSP – Sichuan Peppercorns

  • 1 BAY LEAF

  • 1 SMALL STICK – Cinnamon Bark

  • 2 SLICES – Ginger Root

  • 2 WHOLE – Spring Onions/Green Onions – White end only

  • Dressing

  • 1 TBSP – Chinese white rice vinegar

  • 2 TBSP – Chinkiang vinegar

  • 1 TSP – Sesame oil

  • 1/2 TSP – Table salt

  • 1 TBSP – Low sodium soy sauce

  • 2 TSP – White sugar

Instructions

  • Place the cucumbers on a cutting board. If using large seedless cucumbers, use your cleaver or chef knife to beat the cucumbers until they crack and smash a little. Remove the ends and cut into bite sized pieces. If using mini cucumbers, slice them into small circular pieces.
  • Place in a serving bowl and place the minced garlic on top.
  • In a small bowl, mix the rice vinegar, Chinkiang vinegar, salt, soy sauce and sugar. Wisk and set aside.
  • Heat the oil in a frying pan.
  • Add the onion ends, dried chilis, bay leaf, cinnamon bark and Sichuan peppercorns. Fry over LOW HEAT until the onions release their fragrance and the chilis turn bright red.
  • Remove from heat, remove spices.
  • Pour the infused oil over the cucumbers and garlic.
  • Pour the dressing over the cucumbers and ingredients. Mix well.
  • Refrigerate for 30 mins or so and serve.