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Helen Chen's Sweet & Sour Cucumber Salad
By Helen Chen.
From Dorothy McNett's recipes at www.dorothymcnett.com as presented by Joyce Chen at one of our cooking classes. Serves 4-5 as a side dish.
This amazingly simple salad is very good with barbecued or grilled meats. The cucumbers make you feel refreshed the minute you start to eat them.
1 pound seedless or regular cucumbers
1/2 teaspoon salt
2 tablespoons light brown sugar
2 tablespoons cider vinegar
1/2 teaspoon light soy sauce
1/2 teaspoon sesame seed oil
1. Split the cucumber in half lengthwise and cut on the diagonal into slices 1/4 inch thick. If using regular cucumbers, partially peel, leaving alternating strips of green skin behind, split in half lengthwise, and scoop out and discard seeds. Cut as for seedless cucumber.
2. Place the cucumber slices in a bowl, sprinkle with salt, and toss. Let stand for 15 minutes to draw out the liquid. Drain and transfer to a serving bowl. You may wish to rinse the salt off the cucumbers in cold water and pat dry with paper towels, but it is not necessary.
3. Mix the sugar, vinegar, and soy sauce in a small dish until the sugar is dissolved. When ready to serve, pour the dressing and sesame oil over the cucumbers and toss well. Serve chilled or at room temperature.
Recipe created 1996-09-11.
© 1996-2013 Dorothy McNett. All Rights Reserved.