Side Pannel
Taiwanese Cucumber Salad
Taiwanese Cucumber Salad
- Recipe Submitted by Marsala on 10/31/2014
Category: Side Dishes, Salads
Ingredients List
- 7 Persian cucumbers (about 1 1/4 pound) or similar
- 2 teaspoons sugar
- 1/2 teaspoon fine sea salt + extra
- 1 tablespoon white vinegar
- 1 tablespoons sesame oil
- 1 teaspoon minced garlic
Directions
1. Cut ends off cucumbers. Smash them with the flat side of a cleaver.
2. Break into pieces by hand, discarding any clumps of seeds.
3. Place cucumber pieces in a large bowl and toss with sugar and salt. Cover and rest in the refrigerator for 2 hours.
4. Drain cucumbers. Add vinegar and sesame oil, and toss to coat. Taste and add salt if needed. Add garlic and mix. Cover and refrigerate for at least 30 minutes, or until serving. It”™s best to serve the same day but will keep for 3 days.
2. Break into pieces by hand, discarding any clumps of seeds.
3. Place cucumber pieces in a large bowl and toss with sugar and salt. Cover and rest in the refrigerator for 2 hours.
4. Drain cucumbers. Add vinegar and sesame oil, and toss to coat. Taste and add salt if needed. Add garlic and mix. Cover and refrigerate for at least 30 minutes, or until serving. It”™s best to serve the same day but will keep for 3 days.
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