Chinese Cucumber Salad

By pattie_d

Ingredients

• 5 pickling cucumbers (about 1 1/4 pounds)
• 2 teaspoons salt
• 3 tablespoons red wine vinegar
• 1 tablespoon light Chinese soy sauce
• 1 1/2 teaspoons Asian sesame oil
• 2 1/2 tablespoons brown sugar
• 1 teaspoon minced fresh gingerroot, or to taste
• 1/2 teaspoon red pepper flakes, or to taste

Details

Servings 4

Preparation

Step 1

1. Cut the ends off the pickling cucumbers. Cut in half, then lengthwise into quarters, and into strips about the width of French fries.

2. Place the cucumber strips in a colander and sprinkle the salt over. Let the cucumbers sit for 30 minutes. Note: I find that weighing down the cucumbers during salting so they release more water keeps them crisp and helps prevent a watery dressing from collecting at the bottom of the bowl. I used 2 resealable plastic bags about 3/4 full with water; you can also use a saucer. Pat dry with paper towels to remove the excess water.

3. While the cucumbers are desalting, make up the dressing: Whisk together the red wine vinegar, soy sauce, Asian sesame oil, brown sugar, fresh gingerroot, and red pepper flakes.

4. Lay out the cucumber strips in a dish and pour the dressing over. Cover with plastic wrap and chill the cucumbers for 4 hours or overnight. Serve the cucumber salad cold.