Kylie Kwong’s chilled cucumber salad

Kylie describes this dish as taking on whole different tones, being slippery, silky, yet still crunchy. It is very refreshing, and wonderfully easy to make.

ourkitchengarden.net
Fresh from the garden: cucumbers, ginger, garlic
Recipe source: adapted from a recipe by Kylie Kwong in Simple Chinese Cooking
Serves: 6 as a side dish or 24 tastes

Equipment:

  • Peelers
  • Chopping boards and knives
  • Teaspoons
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Bowls – large, small
  • Teaspoon
  • Serving bowls

 

Ingredients:For the salad

  • 5 small or 2 large cucumbers
  • 1 tablespoon white sugar
  • 1 teaspoon sea salt
  • 1 pinch of ground black pepper

For the dressing

  • 2 tablespoons light soy sauce
  • 2 cloves garlic
  • 1 small knob ginger
  • ½ teaspoon sesame oil

 What to do:

  • Wash the cucumber, then peel and cut in half lengthways. Scoop out the seeds using a teaspoon. Place cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces.
  • Place cucumber in a bowl, sprinkle with sugar and salt and mix well. Cover and refrigerate for 30 minutes.
  • Meanwhile to make the dressing, peel and finely chop the garlic cloves. Peel and finely dice the ginger to yield 1 tablespoon. Place the garlic, ginger and the rest of the dressing ingredients in a small bowl and stir to combine.
  • When the time is up, drain the cucumbers, and using your hands, gently squeeze out excess liquid.
  • Place back into the bowl, combine the chilled cucumber with the dressing and toss to incorporate.
  • Divide among serving bowls and sprinkle with black pepper. Serve immediately.

Notes: What does the sugar and salt do to the cucumber? Why do we scrape the seeds out? How does it feel the squeeze the cucumber pieces with your hands?

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