Cucumber and garlic salad
From Cookipedia
Looking for cucumber salad ideas, I found the basis for this recipe in a very old Ken Hom cookery book; The Taste of China.
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| Cucumber and garlic salad | |
|---|---|
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| Servings: | Serves 4 as a side dish |
| Ready in: | 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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I've changed the oil to olive oil as I prefer it to peanut oil and also added toasted sesame seeds because I think they work so well with cucumbers, both visually and in a culinary sense.
When we were growing cucumbers in our conservatory we were always hunting out good recipes to use them up. This is an ideal example of a way to use up your glut of cucumbers.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g [1 lb] cucumbers
- 2 teaspoons fine salt
- 2 teaspoon castor sugar
- 1 tablespoon white wine vinegar
- 1.5 tablespoon olive oil
- 14 cloves of garlic, peeled and crushed
Method
- Peel the cucumbers
- Cut them in half lengthways and using a tablespoon or an ice-cream scoop, remove the seeds
- Chop the cucumbers into 'moons', about 1cm [1/2 " wide]
- Toast the sesame seeds for a few minutes in a hot, dry pan so they turn golden
- Put the cucumbers into a bowl and sprinkle with the salt then sit them in a colander for 10 minutes to allow them to drain
- Pat them dry with a paper towel
- Add the dried cucumbers to a bowl and sprinkle with the sugar and white wine vinegar
- Heat the olive oil in a wok and saute the crushed garlic, the moment it start to color, remove from the heat and add it to the cucumbers and mix well
Serving suggestions
Serve dressed with the toasted sesame seeds
Variations
Partially peeling the cucumbers as in the picture make them really quite attractive.