Chinese Cucumber Salad

Presented by Tina Tsai (Oh Snap! Let's Eat)
This Chinese Cucumber Salad is super refreshing and perfect when it’s warm out! We make this as a side dish often, and the garlicky goodness and spicy kick to it is so delicious
  • 5 medium-sized cucumbers
  • 2 tsp salt
  • 2 tsp sugar
  • 1 ½ tablespoons rice vinegar
  • 1 tsp hot chili oil
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 2 scallions, chopped thinly
  • 3 garlic cloves, minced
  • 2 red chili peppers, chopped (optional)
  • Using a peeler, roughly peel skin off of cucumbers. I personally leave some on because I like the aesthetics and texture.
  • Place paper towel over each cucumber, and then smash it with a large knife (such as a cleaver) or meat pounder.
  • Cut cucumbers in to 2 inch slices, and then place in a large mixing bowl.
  • Add salt and mix well with cucumbers. Let it sit for about 30 minutes, and then drain any excess juice at the bottom of bowl.
  • In a small cooking pan, heat up vegetable oil for about a minute. Then add scallions and swirl around the oil so it sizzles all the scallions, and quickly remove from heat, and add to the cucumbers.
  • Add garlic, chili peppers, vinegar, sesame oil, sugar, hot chili oil, and mix well. You can also take a taste now to see if you'd like to add a little more salt.
  • Place in serving bowl – and serve!
  • Notes

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