Szechwan Cucumber Salad
Author: http://www.culinarythymes.com
Recipe Type: salad
Prep Time:
Total Time:
Serves: 6
Ingredients
- 2 lbs. cucumbers (preferably English hot house), peeled and sliced thinly
- 1 Tblsp fresh ginger, minced
- 2 Tblsp garlic, minced
- 1 tsp Szechwan peppercorns
- 2 tsp soy sauce
- 4 Tblsp rice wine vinegar
- 6 Tblsp sugar
- 2 Tblsp corn oil
- 2 tsp sesame oil
- salt
Instructions
- Salt the cucumbers and set aside for 30 minutes. Drain, rinse and pat dry.
- Warm the corn and sesame oils in a wok or saute pan and saute the ginger, garlic and peppercorns until fragrant, about 10 seconds. Do not brown.
- Add the cucumbers, toss to combine. Add the soy sauce, rice wine vinegar and sugar. Stir until liquid steams and remove form heat.
- Place the cucumbers and sauce in a shallow dish and refrigerate overnight.
Notes
This refreshing salad is best when served chilled.
