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    Home » Recipe » Vegan

    Summer Asian Cucumber Salad

    Published: Jun 17, 2009 · Modified: Oct 22, 2014 by Jennifer Che

    This is a great summertime dish! If you have cucumbers on hand, you can make this dish in about 20 minutes (including marinating time). In this case, I used pickling cucumbers, but you can also use normal cucumbers. I used a recipe similar to the one posted here. The only differences this time are:

    1) I only "salted" & squeezed out the water once since pickling cucumbers have less water content than regular cucumbers

    2) I used kosher sea salt instead of soy sauce

    3) I did not have fresh garlic on hand so I used garlic powder instead

    4) I omitted the sugar

    The dish was still delicious - crunchy, refreshing, and light. All in all, it's quite flexible how you want to flavor the cucumbers.

    Experiment!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    1. Grilled Bok Choy says:
      January 28, 2016 at 9:29 am

      […] was no question I would make my signature Taiwanese Grilled Corn. I also tossed together a simple Japanese cucumber salad and made a tasty butternut squash crab soup (recipe coming soon!). Finally, I was planning to […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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