Chinese cucumber salad

30 October 2014 - 02:14 By Sunday Times Food Weekly
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Chinese cucumber salad

Ingredients

  • 1 large English cucumber, peeled
  • Salt
  • 2 cloves garlic, finely minced
  • 45ml (3 tbsp) red wine vinegar
  • 15ml (1 tbsp) Chinese soy sauce
  • 30ml (2 tbsp) sesame oil
  • 30ml (2 tbsp) brown sugar
  • 3cm fresh root ginger, peeled and finely grated

Method

Slice the cucumber in half lengthways. Using a teaspoon, scrape out the seeds and cut into 2cm thick pieces. Place in a colander, sprinkle with salt and allow to stand for 30 minutes. Rinse well, dry and place in a serving dish. Whisk together the remaining ingredients to make a sauce and pour over the cucumber. Cover and allow to stand for a few hours in the fridge. Serve cold.

Serves 4

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