← Back to Search Results
Chinese
Cucumbers in Black Rice Vinegar

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Cucumbers are one of the mainstays for people living in the oases of Xinjiang. They’re used as a cross between a salad and a condiment. This is one of the easiest ways we know to brighten a weeknight supper. It also complements deep-fried treats beautifully.

Yield: Serves 4 as a salad or side dish
Serves 6 to 8 as a condiment

Ingredients

  • 1 English cucumber (about ½ pound)
  • About 2¼ teaspoons salt
  • 2 tablespoons Jinjiang (black rice) vinegar
  • 1 teaspoon roasted sesame oil

Directions

Peel the cucumber completely, or remove lengthwise strips of peel, leaving some of the cucumber unpeeled, to give the slices an attractive look. Slice lengthwise in half and then in half again. Use a knife or sharp spoon to clean out the seeds. Cut each piece lengthwise in half, then cut crosswise into ¼-inch slices.

Place the cucumber in a bowl. Add 2 teaspoons of the salt and let stand for 10 minutes, then transfer the cucumber to a sieve or colander and rinse thoroughly under cold water. Squeeze gently to remove excess water, and place in a shallow bowl.

Whisk the vinegar and sesame oil together and pour over the cucumbers. Toss to blend. Set aside until ready to serve (no longer than 30 minutes).

Just before serving, taste, and add about ¼ teaspoon salt, or to taste, if you wish.

Notes

CUCUMBER-VINEGAR SAUCE: If you mince the cucumber, this becomes more like a condiment than a salad. It’s a standard item at noodle stalls in Xinjiang and Qinghai provinces. Serve it with noodle dishes and pulaos, putting it out in a bowl, with a spoon, so guests can help themselves.


© 2008 Jeffrey Alford and Naomi Dugid

Note from Cookstr's Editors

Nutritional information is based on 8 servings, using as a condiment.

 

Nutritional Information

Nutrients per serving (% daily value)

9kcal (0%)
5mg (0%)
1mg (1%)
1mcg RAE (0%)
38mg
3mg
0g
0g
0g
1g
0mg (0%)
582mg (24%)
0g (0%)
1g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mom-a-licious Mom-a-Licious
by Domenica Catelli
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
desserts-4-today Desserts 4 Today
by Abby Dodge
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
living-raw-food Living Raw Food
by Sarma Melngailis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?