Taiwanese Cucumber Salad Recipe - authentic recreation from Taipei
A sweet and sour cucumber salad, laced with aromatic sesame and garlic, with a unique soft and crunchy texture that comes from an unusual curing step.
Servings: 4 people (as a side)
Ingredients
- 1 large cucumber 450-500g before coring
- 2 tbsp granulated sugar (this seems like a lot but most will drain off in the water)
- ½ tsp fine salt
- 1.5 tsp rice vinegar or white wine vinegar
- 1 garlic clove thinsly sliced
- Small piece of red chilli finely chopped (I used about half the size of the garlic clove)
- 1 tsp Sesame oil
Instructions
- Prepare the cucumber by slicing into roughly 6cmx1.5cm batons (if using mini-cucumbers, they can probably just be halved. If using larger ones you will have to quarter them at least). Remove the translucent seeds with a teaspoon and discard.
Curing (overnight)
- Add the salt and sugar to the cucumber batons and cover completely by mixing with your hands. You want each baton to be thoroughly coated.
- Leave uncovered in the fridge overnight (or for at least 3 hours).
- Remove from the fridge and drain off the water that has been extracted. The cucumbers should be sweet and salty all the way through. They will also have changed appearance, becoming slightly shrunken and translucent.
Marinating (for 30 mins)
- Add the garlic, chilli and vinegar. Mix thoroughly and place back in the fridge to be marinated for at least 30 minutes (although longer is fine).
Serving
- Remove from the fridge, drizzle with the sesame oil and serve.