Appetizer: China – 碧绿菊花酱式黄瓜条 ▶ Bi Lu Ju Hua Jiang Shi Huang Gua Tiao (Chilled Ginger-Sesame Cucumber Ribbons with Peanut Crunch)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 English cucumbers
1 tsp fine salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp freshly grated ginger
1 tsp toasted sesame oil
1 tsp lime juice
1 / 2 tsp sugar or honey
1 small red chili, thinly sliced (or 1 / 4 tsp red pepper flakes)
2 scallions, thinly sliced
1 / 4 cup (30 g) roasted unsalted peanuts, roughly chopped
1 tsp toasted sesame seeds
2 tbsp (8 g) fresh cilantro, roughly chopped

Instructions

Use a vegetable peeler to shave the cucumbers lengthwise into ribbons, stopping at the seeds; discard the seedy core. Place ribbons in a colander and toss with 1 teaspoon salt. Let drain 10 minutes, then gently blot dry with paper towels.
In a small bowl, whisk together rice vinegar, soy sauce, grated ginger, toasted sesame oil, lime juice, and sugar/honey until dissolved. Stir in the sliced chili (or red pepper flakes).
In a large bowl, toss the cucumber ribbons with the dressing and scallions until lightly coated.
Chill for 10–15 minutes to let flavors meld without softening the cucumbers too much.
To serve, mound the ribbons on a platter and sprinkle with chopped peanuts, toasted sesame seeds, and cilantro. Toss just before eating for crunch balance.