Salad of beaten cucumbers
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 71, total fat 4 G., saturated fats 0 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 302 mg, sugar 4 G.
Calories 71, total fat 4 G., saturated fats 0 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 302 mg, sugar 4 G.
Salad of beaten cucumbers (pai huan gua Cucumber salad (Chinese style) is a popular side dish in many Chinese restaurants and is often served with Asian dumplings. This refreshing, flavorful salad is dressed with Chinese black vinegar and soy sauce. Black vinegar has a deep, slightly smoky flavor, a soft acidity, and a subtle sweetness. Cucumber salad is typically flavored with garlic and sesame seeds or sesame oil, and some variations also include chili peppers or Sichuan peppercorns; this version also uses Korean gochukaru peppercorns for a pleasant, subtle heat and a reddish hue. Break the cucumbers for the salad so they have jagged edges—more surface area for absorbing the dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 firm cucumber (about 400 g)
- 1 teaspoon coarse salt
- 1 tbsp. neutral vegetable oil
- 1 small shallot, peeled and thinly sliced into half rings (about 1/4 cup)
- 3 cloves garlic, crushed
- 1 teaspoon gochukaru (Korean chili pepper), or to taste
- 2 tablespoons Chinese black vinegar
- 1 tbsp light soy sauce
- 1.5 tsp. granulated sugar
- 1 teaspoon toasted sesame seeds
- Fresh coriander leaves, for serving
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Recipes with similar ingredients: cucumbers, chili pepper, soy sauce, cilantro, sesame
Cooking the dish according to the recipe:
- Partially peel the cucumber by removing the skin in strips. Cut the cucumber in half lengthwise, then scrape out the seeds with a spoon. Smash the cucumber with the flat side of a large knife, rolling pin, or meat mallet until it is flat and jagged. Cut each cucumber in half again lengthwise. Slice the strips diagonally into 2.5 cm thick pieces.
- In a medium bowl, combine the cucumbers with salt. Let sit at room temperature until the cucumber releases its juices, about 1 hour.
- Meanwhile, combine the oil, shallot, and garlic in a small saucepan and cook over medium heat until the shallots are translucent, about 2 minutes. Add the gochukara and let the peppers bloom in the oil. In a small bowl, combine the vinegar, soy sauce, sugar, and 1/2 teaspoon of sesame seeds until the sugar dissolves. Set aside.
- Drain the cucumbers and pat them dry with paper towels. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic oil. Sprinkle with the remaining sesame seeds and cilantro.
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