chinese cucumber salad

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
Salt 3 tsp
Sesame Oil 3 tbsp
Garlic 1 bulb, peeled and finely chopped.
  1. Wash, dry and peel cucumbers.  Quarter the cucumbers lengthwise, then cut into 1″ chunks.
  2. Place all ingredients into a bowl.  Mix together.  Let sit in refrigerator for at least 1 hour and no longer than 1-2 days.
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One response to “chinese cucumber salad

  1. What a perfect summer salad! I love white pepper. I bet the cilantro and garlic in this is heavenly. I could put cilantro in just about anything I love it so much. Your grandmother’s version with peppercorns & vinegar sounds terrific, too! 🙂

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