Xi'an's Cucumber Salad
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 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.
