Xi'an's Cucumber Salad

10:00 am on 5 February 2021

A dish served throughout different regions of China and a popular pick on menus all over Auckland, cucumber salad has as many slightly varying iterations as cooks. Xi’an’s is a standout - made with Persian cucumbers, the crunch factor is superb, and the chefs there are certainly not shy with the garlic.

Xi'An's Cucumber salad

Xi'An's Cucumber salad Photo: Liz Clarkson

Ingredients

  • 220g Persian cucumber
  • 3 cloves garlic, finely chopped
  • 1 tsp salt
  • 2 tsp white sugar
  • 40ml diluted black vinegar (roughly 50:50 ratio vinegar to water)
  • 1 tbsp chilli oil (see tip)
  • 1/2 tbsp pure sesame oil

Method

Trim ends from cucumber and peel, leaving narrow strips of skin on to add interest.

Slice cucumber into quarters lengthways, place seeds-side down on a chopping board and smash the cucumber using the side of a cleaver. Cut the cucumber on a diagonal angle, creating diamond-shaped pieces.

Put cucumber pieces in a medium-size mixing bowl and add garlic, salt and sugar and mix to combine.

Add remaining ingredients and mix to combine.

Tip: The type of chilli oil used here is roasted dried red chillies blended with canola oil and other aromatic spices. Make it yourself or buy at Asian grocers.

 

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