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Summer Asian Cucumber Salad

June 17, 2009 by Jennifer Che 1 Comment

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!

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Filed Under: Recipe, Vegan, Vegetables, Vegetarian

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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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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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