CUCUMBER SALAD WITH CARAMELIZED SCALLIONS
- Cooking With Ye Ye
- Jul 15
- 2 min read
Cucumber salad serves as both an appetizer and a side dish in Chinese cuisine. There are many different versions of this dish. This recipe is from the southeast of China, featuring a refreshing taste of vinegar and scallions, with a hint of sweetness.
INGREDIENTS
1 English cucumber 14 to 16 oz, or 6 to 7 Persian cucumbers, thinly cut into 1/8 inch slices (about 1 1/2 to 2 cups)
2 cloves of garlic, minced
1 scallion, finely chopped
1 1/2 tbsp white vinegar
1 tsp sesame oil
1 1/2 tbsp vegetable oil
Sugar
Salt
INSTRUCTIONS
Place sliced cucumber in a mixing bowl and sprinkle 1/2 tsp salt. Toss the cucumber well and let it sit for 10 minutes.
Add chopped scallions and 1 1/2 tbsp vegetable oil to a saucepan. Infuse oil with the flavor from the scallions over medium-low heat, stirring occasionally. Turn off the heat when 1/3 of the scallions start to turn brown. Let scallions sit in the oil for roughly another minute until the sizzling stops.
Squeeze out the moisture from the cucumber with a strainer and a spoon, a cheesecloth or your hands. Discard the moisture.
Top cucumber with minced garlic and add 1/2 tbsp sugar, 1 tsp sesame oil, 1 1/2 tbsp white vinegar.
Pour scallions oil onto the cucumber. Add more salt to taste.
Mix well and serve at room temperature or chilled.
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