Chinese
Asian Spicy Cucumber Salad

Spicy Asian Cucumber Salad with super delicious cutting ability. This salad goes viral on social media like Instagram and TikTok. With this cutting ability, the cucumber looks like a rain cape. Let’s go and prepare this interesting cucumber salad at home.

The Chinese name for this dish is θ“‘θ‘£ι»„η“œ. The name comes from the overlapping cucumber, similar to the real rain coat made of straw. He is famous for his cutting technique. It looks complex but super simple with a pair of chopsticks.

This cucumber is lightly marinated to eliminate the original water content and thus make it even crunchier. I loved making crushed cucumber salad. But this is my new addiction. If you are a regular visitor, I have presented another Chinese cucumber salad with the mashing technique. This has a thicker flavor due to the pickling process.

ingredients

  • Garlic – Provides flavorful aroma and flavor that penetrates the cucumbers
  • Chilli flakes OR dried chillies – Brings a hint of spicy heat and red chili flavor. The type I use is not hot. So I use 1 tablespoon for a better look. If your chili flakes are quite spicy, use the amount based on personal preference.
  • I’m willow – Adds a savory, umami richness that enhances other flavors.
  • Vinegar – Brightens with acidity to balance the rich soy sauce.
  • Sugar – A touch of sugar balances the acidity and enhances the natural sweetness.
  • sesame oil – Provides hazelnut aroma and flavour.
  • Hot oil – Unlocks the flavors of other ingredients to infuse the cucumbers. Remember to drizzle hot oil over chili pepper or chili flakes (whichever type you choose) and minced garlic for the best result.

Instructions

How to cut cucumber

The cucumber must be rinsed thoroughly because we will keep the peels. If you don’t want to eat the skin, you can peel them.

  • Place a pair of chopsticks on either side of the cucumber to hold it in place. Remove the two ends.
  • Gently pinch the chopsticks with your left thumb and middle finger, while your index finger presses the cucumber. Hold the knife perpendicular to the rods, then begin slicing from one end of the cucumber to the other, stopping when you reach the bottom chopstick. You may need to adjust it to avoid cutting it completely, as the ends of the cucumber may be narrower.
  • Turn the cucumber over so the cut side is facing down. Hook it with the chopsticks again, this time holding the knife angled 45 degrees to the wand. Cut from one end to the other. Keep the same thickness as you cut from one end to the other.

You can stretch the cucumber three times longer than the original length. It’s a fun process.

Step 2: Salt the cucumbers

Place the chopped cucumbers in a bowl and sprinkle them with salt. Mix well. Let it rest for 10 minutes. This salt treatment will remove excess moisture.

Gently squeeze the cucumber to remove excess liquid.

Step 3: Prepare the dressing

Combine minced garlic, red pepper flakes, sugar, soy sauce, vinegar, and sesame oil in a small bowl.

Step 4: Pour hot oil to add flavor

Heat 1 tablespoon cooking oil in a small skillet or wok until smoky. Carefully pour in the hot oil garlic and dried chili pepper. The hot oil will help release the flavors of the seasoning mix.

Step 5: Add sauce

Add the mixed sauce to the serving dish. You can cut the cucumber into smaller sections for better serving or let it snap apart in a fun way when eating.

Spicy Asian Cucumber Salad |  kinasechuanfood.comSpicy Asian Cucumber Salad |  kinasechuanfood.com
  • 3 Persian or 1 Japanese cucumber or English cucumber
  • 3 garlic cloves chopped
  • 2 dried chili pepper cut into wedges (or you can choose to use chilli flakes)
  • 2 table spoon. hot oil heat until smoky
  • ! Sauce
  • 2 table spoon. black vinegar
  • 1 table spoon. light soy sauce
  • 1 teaspoon. sugar
  • 1 teaspoon. sesame oil
  • Place a pair of chopsticks and then add the cucumber to the center. Hold the knife perpendicular to the chopsticks, then begin cutting from one end of the cucumber to the other, stopping when you reach the bottom chopstick. You can cut the cucumber into smaller sections for better serving or let it break apart for fun while eating.

  • Place the cut cucumbers in a bowl and sprinkle them with 1/2 teaspoon salt. Mix well. Let it rest for 10 minutes. This salt treatment will remove excess moisture.

  • Gently squeeze the cucumber to remove excess liquid.

  • Combine minced garlic, red pepper flakes, sugar, soy sauce, vinegar, and sesame oil in a small bowl.

  • Heat 1 tablespoon cooking oil in a small skillet or wok until smoky. Carefully pour the hot oil over the garlic and dried chili pepper. The hot oil will help release the flavors of the seasoning mix.

  • Pour the mixed sauce into the serving dish. Serve immediately.

Calories: 177kcal | Carbohydrates: 5G | Protein: 1G | Fat: 17G | Saturated fats: 1G | Polyunsaturated fats: 5G | Monounsaturated fat: 10G | Trans fats: 0.1G | Sodium: 414mg | Potassium: 43mg | Fiber: 0.3G | Sugar: 3G | Vitamin A: 133UI | C vitamin: 2mg | Soccer: 11mg | Iron: 0.3mg

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