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Cold Asian Cucumber Salad

August 20, 2007 by Jennifer Che 1 Comment

We have gotten a lot of cucumbers from our farm share lately. Here is a nice cool summer salad that you can make with the cucumbers.

Step 1: Cut cucumbers into ~ 3 inch pieces.

Step 2: Smash the cucumber with the side of a heavy cleaver. It may be easier to smash if you cut the cucumbers halfway down the center first.

Step 3: Add salt (about 1 teaspoon) and let the cucumbers sit for at least 20 minutes to let the water out (osmosis).

Step 4: Pour out the cucumber juices that have collected at the bottom of the bowl. Squeeze the cucumbers with your hands, add more salt, and let it sit for another 10 minutes or so.

Step 5: Squeeze the cucumbers again and remove as much water as possible.

Step 6: Add sesame oil, soy sauce, finely chopped or pressed garlic, sugar, and dried red pepper flakes to taste. I usually use about 1 garlic clove, a teaspoon of sesame oil, a teaspoon of soy sauce, and 1/2 teaspoon of sugar. This is quite subjective, and feel free to play around with the amounts to taste.

Enjoy!

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Filed Under: Recipe, Vegan, Vegetables, Vegetarian

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  1. Cilantro Chinese Cambridge - a first look says:
    March 12, 2015 at 11:24 am

    […] Vegetables are good. This simple Pickled Cucumber with Garlic ($5.95), tasted very similar to the version I make at home, and was refreshing as a starter. The portion size was pretty small, though, so you may want to […]

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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