Chinese Cucumber Salad

Introduction

History

Chinese cucumber salad has been a staple in Chinese cuisine for centuries. It is often served as a side dish or appetizer in Chinese restaurants and homes. The combination of fresh cucumbers and bell peppers with a savory and tangy dressing is a classic recipe that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to seed the cucumbers before slicing them to prevent the salad from becoming too watery.

- For a spicier salad, add more red pepper flakes to the dressing.

- Make sure to refrigerate the salad before serving to allow the flavors to meld together.

Serving Suggestions

Serve Chinese cucumber salad as a side dish with grilled chicken or fish. It also pairs well with rice or noodles.

Cooking Techniques

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

Use apple cider vinegar instead of rice wine vinegar.

- Substitute honey for sugar in the dressing.

Make Ahead Tips

Chinese cucumber salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the salad with sesame seeds or chopped peanuts for added texture and flavor.

Pairing Recommendations

Serve Chinese cucumber salad with a side of steamed rice and stir-fried vegetables for a complete meal.

Storage and Reheating Instructions

Store leftover Chinese cucumber salad in an airtight container in the refrigerator. Serve chilled.

Nutrition Information

Calories per serving

Calories: 100

Carbohydrates

Total Carbohydrates: 10g

Dietary Fiber: 2g

Sugar: 6g

Fats

Total Fat: 5g

Saturated Fat: 1g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin C: 45% DV

Vitamin A: 10% DV

Alergens

Soy

Summary

This Chinese cucumber salad is low in calories and fat, making it a healthy choice for a light meal or side dish. It is also a good source of vitamin C and fiber.

Summary

Chinese cucumber salad is a light and refreshing dish that is perfect for a healthy meal or side dish. With its tangy dressing and crunchy vegetables, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was browsing through a quaint little cookbook store in Chinatown. As I flipped through the pages, my eyes landed on a vibrant photo of a Chinese cucumber salad. The colors were so vibrant and the ingredients so fresh, I knew I had to try making it.

I asked the shop owner about the recipe and she smiled, telling me it was a traditional dish that her grandmother used to make. She handed me a handwritten copy of the recipe, explaining each step in detail. I thanked her profusely and left the store with a newfound excitement to try my hand at making this exotic salad.

When I got home, I gathered all the ingredients - cucumbers, garlic, soy sauce, vinegar, sugar, and chili oil. I followed the instructions carefully, slicing the cucumbers thinly and marinating them in the flavorful dressing. The aroma of the garlic and chili oil filled my kitchen, making my mouth water in anticipation.

After letting the salad sit for a while to allow the flavors to meld together, I took a bite. The crunch of the cucumbers, the tanginess of the vinegar, and the heat from the chili oil all combined to create a burst of flavors in my mouth. I was hooked.

I made the Chinese cucumber salad for every family gathering after that. It became a staple dish at our dinner table, loved by all who tried it. My grandchildren would always ask me to make it for them whenever they came over, and I was more than happy to oblige.

Years passed and I had the opportunity to travel to China. I visited bustling markets and street vendors, trying all kinds of exotic dishes. One day, I came across a small hole-in-the-wall restaurant that served the most amazing Chinese cucumber salad I had ever tasted. It was so simple, yet so delicious. I asked the chef for the recipe and he graciously shared it with me, showing me how to make it step by step.

I returned home with a newfound appreciation for Chinese cuisine and a deeper understanding of the flavors and techniques used in their dishes. I made the salad using the chef's recipe and it was even better than before. The secret, he told me, was to let the cucumbers sit in the dressing for at least an hour before serving, allowing the flavors to fully develop.

I continued to make the Chinese cucumber salad for my family, always experimenting with new ingredients and techniques to make it even more delicious. It became a symbol of my love for cooking and my passion for sharing my culinary creations with others.

Now, whenever I make the salad, I think back to that warm summer day in Chinatown when I first discovered the recipe. It reminds me of the joy and satisfaction that cooking brings me, and the connections that food can create between people from different cultures.

I may have learned the recipe from a cookbook or a chef in China, but the true magic of the Chinese cucumber salad lies in the memories and experiences that it has brought me over the years. It is a dish that holds a special place in my heart, and one that I will continue to make for generations to come.

Categories

| Chinese Recipes | Chinese Salads | Cucumber Salad Recipes | Red Bell Pepper Recipes | Rice Vinegar Recipes | Sesame Oil Recipes | Vegetarian Recipes |

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