i guess the chinese don’t really think of this dish as a salad, so much as cold marinated cucumbers. it’s usually served as a starter/side in shanghai-nese and/or sichuanese restaurants, rather than something that stands on its own.
every family has a different way of serving up cucumbers cold. my grandma tends to dress hers with vinegar and peppercorns, giving it a sweet and sour taste. i had a pretty good version at a shanghainese restaurant the other day, and have been trying to recreate it at home since.
i’m jotting down what i did really quick so i don’t forget:
Chinese Cucumber Salad
(makes about 1 quart)
|Japanese Cucumbers||6 medium sized ones. These are dark green, long and skinny.|
|Fresh Cilantro||1 cup, finely chopped|
|Sichuan Ground White Pepper||2 tsp|
|Sesame Oil||3 tbsp|
|Garlic||1 bulb, peeled and finely chopped.|
- Wash, dry and peel cucumbers. Quarter the cucumbers lengthwise, then cut into 1″ chunks.
- Place all ingredients into a bowl. Mix together. Let sit in refrigerator for at least 1 hour and no longer than 1-2 days.