Cucumber Salad

Directions
Cuisine : Salad Recipes | Skill Level : easy

Cucumber Salad is the most frequently cooked salad in Chinese families. Only with cucumber and garlic, anyone can make this simplest but refreshing cuisine. Chinese-Homecooking provides you the most authentic recipe of Cucumber Salad, have a nice try!

Step by Step Insturction

  • 1Cut the cucumber into 1 inch cube.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 2Take a container, put the cucumber cubes and add the salt, vinegar, minced garlic and soy sauce.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 3Cut the Sichuan dry chilli into small pieces. Bring the wok and pour the oil, add the Sichuan dry chilli and stir fry for half and minute.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 4Pour the oil with fried chilli on the top of the cucumber and stir well.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Tips & variations
  • To make the cucumber cubes mix with the sauce better, it is better to smash the cucumber cubes with the back of the knife.
  • If you don't like spicy flavor, skip the last step.
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