Food > Recipe Directory > Courses/Meal Type > Salad > Chinese Cucumber Salad
Chinese Cucumber Salad Recipe
Chinese Cucumber Salad
There are scores of cucumber salads served throughout the north of China; here is one that is lightly flavoured with the characteristic seasonings of garlic, mustard and sesame. To serve more than four, double the recipe.
Ingredients
- 1 English cucumber
- 1/2 tsp (2 mL) salt
- 1 clove garlic, pressed
- 1 tbsp (15 mL) light soy sauce
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) rice vinegar
- 1 tsp (5 mL) hot mustard
- 1/2 tsp (2 mL) granulated sugar
- 2 tbsp (30 mL) coriander leaves
Preparation
Halve cucumber lengthwise and, with small spoon, scrape out watery core.
Halve each half lengthwise; diagonally cut into chunks. Toss with salt; let stand at room temperature for at least 20 minutes.
Drain, then, by hand, squeeze out excess moisture; toss together with garlic, soy sauce, sesame oil, vinegar, mustard and sugar.
Let stand for at least 10 minutes or refrigerate for up to 1 day.
Toss again and serve topped with coriander.
Makes 4 servings.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 39 |
| Protein | 1 g |
| Fat (total) | 2 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Sodium | 309 mg |
| Calcium | 2 % RDI |
| Iron | 3 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 5 % RDI |
| Folate | 3 % RDI |
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Source
Homemakers Magazine: Summer 2008
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