Ingredients with Measurements:
- 2 medium-sized cucumbers, thinly sliced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Special Equipment Needed:
None
Step-by-Step Instructions:
1. In a small bowl, mix together the doubanjiang, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until well combined.
2. In a large mixing bowl, add the sliced cucumbers and pour the sauce over them.
3. Toss the cucumbers in the sauce until they are well coated.
4. Add the sliced green onion and toasted sesame seeds to the bowl and toss again.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
6. When ready to serve, give the salad a quick toss and transfer it to a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
4 servings
Nutritional information:
Calories per serving: 70
Fat: 5g
Carbohydrates: 5g
Protein: 2g
Sodium: 350mg
Sugar: 2g
Fiber: 1g
Substitutions for ingredients:
- If you cannot find doubanjiang, you can substitute it with chili garlic sauce or sambal oelek.
- You can use any type of vinegar in place of rice vinegar.
- If you are gluten-free, use tamari instead of soy sauce.
Variations:
- Add sliced red bell pepper or shredded carrots for extra color and crunch.
- Use thinly sliced red onion instead of green onion.
- Add chopped cilantro or mint for extra freshness.
Tips and Tricks:
- Use a mandoline slicer to get even and thin cucumber slices.
- If you prefer a less spicy salad, reduce the amount of doubanjiang.
- Toast sesame seeds in a dry pan over medium heat until fragrant and golden brown.
Storage Instructions:
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This salad is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the salad in a shallow bowl or on a platter to show off the colorful cucumber slices.
Garnishes:
Garnish with extra sliced green onion and toasted sesame seeds.
Pairings:
This salad pairs well with grilled meats or tofu.
Suggested Side Dishes:
Serve with steamed rice or noodles for a complete meal.
Troubleshooting Advice:
If the salad is too spicy, add more rice vinegar and sugar to balance out the heat.
Food Safety Advice:
Make sure to wash the cucumbers thoroughly before slicing them.
Food History:
Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is a staple ingredient in many Sichuan dishes and is known for its spicy and salty flavor.
Flavor Profiles:
This salad is spicy, salty, and slightly sweet with a nutty sesame flavor.
Serving Suggestions:
Serve as a side dish or as a light lunch.
Related Categories
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Region: Chinese