Cucumber Salad (Liang Ban Huang Gua)
A classic Chinese cold dish featuring crisp cucumbers tossed in a garlicky vinegar dressing. Refreshing, tangy, and slightly spicy, it's a perfect palate cleanser or side dish for any meal, incredibly easy and quick to prepare.
Ingredients
10 items- Cucumbers 2
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 2 tablespoons
- Aged vinegar 1 tablespoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Sesame oil 1 tablespoon
- Chili oil 1 tablespoon
- White sesame seeds 1 teaspoon
Nutrition
Steps （5 steps）
Wash 2 cucumbers thoroughly and trim off about 0.5 cm from both ends. Use the flat side of a cleaver to lightly crush the cucumbers lengthwise (apply even pressure to crack them without breaking apart), then cut into 3-4 cm segments. Place in a bowl, sprinkle with 1/2 tsp salt, toss well, and let sit for 10 minutes to draw out excess water and enhance crispness.
While cucumbers are resting, prepare the dressing. In a small bowl, combine 3 minced garlic cloves, 1 small piece minced ginger (if using), 2 tablespoons light soy sauce, 1 tablespoon aged vinegar, and 1 teaspoon sugar. Stir until sugar dissolves. If you like heat, add 1 tablespoon chili oil and mix well.
After 10 minutes, drain the water released from the cucumbers and pat them dry with paper towels (this step is crucial for the dressing to adhere properly). Transfer the crushed cucumber pieces to a clean large bowl.
Pour the prepared dressing over the cucumbers, then add 1 tablespoon sesame oil. Using chopsticks or a spatula, toss well from the bottom up until each piece is evenly coated (about 30 seconds). Taste and adjust salt, vinegar, or sugar if needed to achieve a balanced sweet-and-sour profile.
Transfer the dressed cucumber to a serving plate, garnish with 1 teaspoon toasted white sesame seeds and some chopped scallions (optional). Refrigerate for 10-15 minutes to allow flavors to meld; serve chilled for maximum crispness and refreshment.
Tips
Crushing the cucumber with a knife rather than dicing creates irregular surfaces that absorb more dressing. Do not over-salt during pickling. Chilling before serving intensifies flavor and texture.
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