Wednesday, July 11, 2012

Chinese Style Cucumbers

There's a particular popular Chinese restaurant chain that makes the best cucumber salad that my husband and I always share. And fight over. These are so light, cool, and refreshing. Even better, so easy to make at home with only a few ingredients. It only takes five minutes to make this tasty cucumber salad. I use English cucumbers since they have minimal seeds. Remember, keep that skin on for maximum nutritional content and awesome color appeal, and less work.

Chinese Style Cucumbers:


1 tablespoon (gluten-free) soy sauce or tamari (I like San-J)
1 tablespoon rice vinegar
1 tablespoon agave syrup
1 teaspoon sesame oil
1 teaspoon chili sauce of your choice (I used Sambal)
1 English cucumber
1 teaspoon sesame seeds (white &/or black)

  •  In a medium bowl, combine the soy sauce, vinegar, agave, sesame oil, and chili sauce.
  • Cut the ends off the cucumber. Cut into quarters length-wise and then cut into 1/2 inch pieces. Place into bowl with sauce and toss until covered.
  • Sprinkle the sesame seeds on top and enjoy immediately.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Summer Fest. Check out The FN Dish. The seasonal produce we're focusing on here is the humble cucumber! We all need to keep cool as a cucumber with the peak of hot summer upon us.  Here are other delicious features on cucumbers:

What's Gaby Cooking: Cucumber, Herb and Pita Salad
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing