vegan chinese salad #asian #chinese #cucumber #first courses & salads #gluten-free #salad #sichuan #vegetarian #vegetarian & vegan

Chilled Cucumber Salad

added by hog

12 servings

ingredients

4 each English cucumbers

washed (and peeled if desired)

2 tsp kosher salt

1 lb mung bean sprouts

rinsed

1 Tbsp soy sauce

1 Tbsp granulated sugar

1 Tbsp unseasoned rice vinegar

2 tsp toasted sesame oil

1 tsp minced ginger

1 tsp toasted sesame seeds

1	Cut the cucumbers in half lengthwise and scoop out the seeds with a small spoon. Slice halves into quarters, lengthwise. Cut quarters into large 2” pieces on a sharp bias. Toss the cucumber with the salt and place in a colander to drain for 30 minutes. Rinse well and use paper towels to pat dry and absorb excess moisture.
2	Whisk together all of the dressing ingredients. Adjust flavors as desired. Toss with cucumber and bean sprouts. Refrigerate and serve chilled.