Chinese · PANTRYHOP RECIPE
Chinese Cucumber Salad
15 minutes · 4 servings · vegan
A crisp cold side dish commonly served with Chinese meals.
Ingredients
Check you have the quantities below.
- 3 medium cucumbers
- 1 tsp salt
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 small clove garlic, minced
Let’s make it
- Smash or slice the cucumbers and toss with salt. Let stand 10 minutes, then drain excess liquid.
- Mix vinegar, sugar, soy sauce, sesame oil, and garlic.
- Toss cucumbers with the dressing.
- Serve chilled or at room temperature.
Cut the cucumbers into small bite-size pieces for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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