Chilled Cucumber Salad

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

From Kylie Kwong Simple Chinese Cooking. Kylie describes this dish as taking on a whole different tone, being slippery, silky, yet still crunchy. It is very refreshing, and wonderfully easy to make.

Ingredients

Serves: 4

Metric Cups

For the Salad

5 small cucumber (peeled)
1 tablespoon white sugar
1 teaspoon sea salt
1 pinch of black pepper

For the Dressing

2 tablespoons light soy sauce
2 cloves garlic (finely chopped)
1 tablespoon fresh ginger (finely diced)
½ teaspoon sesame oil

For the Salad

5 small cucumber (peeled)
1 tablespoon granulated sugar
1 teaspoon sea salt
1 pinch of black pepper

For the Dressing

2 tablespoons light soy sauce
2 cloves garlic (finely chopped)
1 tablespoon fresh gingerroot (finely diced)
½ teaspoon asian sesame oil

Method

Chilled Cucumber Salad is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut cucumber in half lengthways, and scoop out the seeds using a teaspoon. Place cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces (3/4 inch).

Place cucumber in a bowl, sprinkle with sugar and salt and mix well. Cover and refrigerate for 30 minutes.

Meanwhile make the dressing, place all ingredients in a small bowl and stir to combine. Drain cucumbers, and using your hands, gently squeeze out excess liquid.

Combine chilled cucumber in a serving bowl with dressing, sprinkle with black pepper and serve immediately.

Cut cucumber in half lengthways, and scoop out the seeds using a teaspoon. Place cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces (3/4 inch).

Place cucumber in a bowl, sprinkle with sugar and salt and mix well. Cover and refrigerate for 30 minutes.

Meanwhile make the dressing, place all ingredients in a small bowl and stir to combine. Drain cucumbers, and using your hands, gently squeeze out excess liquid.

Combine chilled cucumber in a serving bowl with dressing, sprinkle with black pepper and serve immediately.