Chinese Cucumber Salad
Later in the summer when they start to be abundant I might make something like this Chinese Cucumber Salad that uses a lot of cucumbers. The recipe came from a cookbook I’ve for years, called Too Many Tomatoes, Squash, Beans, and Other Good Things. It’s a book with some unusual and interesting ideas for using up garden veggies, and this cucumber salad was definitely a winner.
Peel the cucumbers, or if you have fresh garden cucumbers, leave on some of the peel.
Cut cucumber in half and scrape out the seeds.
Then cut the cucumbers into slices.
After 30 minutes drain the cucumbers well.
Then drain the marinated cucumbers, saving a few tablespoons of the dressing.
Serve salad with the reserved dressing drizzled over and sprinkle with sesame seeds if desired.
Chinese Cucumber Salad
(Makes about 4 servings, recipe adapted from Too Many Tomatoes, Squash, Beans, and Other Good Things.)
4 medium sized cucumbers
2 T sea salt (for soaking water)
black sesame seeds for garnishing salad (optional but fun)
4 T red wine vinegar
4 T soy sauce (I used low-sodium,]; use gluten-free soy sauce like Tamari if needed.)
3 T sugar, Stevia in the Raw Granulated, or Splenda (use Stevia or Splenda for South Beach Diet)
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
(original recipe had salt in the dressing, but I left it out this time)
Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate 30 minutes in the fridge, turning the container over a few times.
After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
This will keep one day in the fridge, but it’s much better freshly made.
If you use Stevia in the Raw Granulated or Splenda, this recipe would be approved for all phases of the South Beach Diet, and other types of low-carb eating plans.
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Cucumber and Radish Salad with Feta, Red Wine Vinegar, and Buttermilk Dressing from Kalyn’s Kitchen
Estonian Cucumber Salad from Nami Nami
Wake Up Your Mouth Thai Cucumber Salad from Kalyn’s Kitchen