Ingredients with Measurements:
- 2 medium cucumbers, thinly sliced
- 1 tablespoon Doubanjiang (spicy bean paste)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 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 mixing bowl, combine Doubanjiang, rice vinegar, soy sauce, sugar, sesame oil, and minced garlic. Mix well until the sugar dissolves.
2. Add the sliced cucumbers and green onions to the mixing bowl. Toss until the cucumbers are well coated with the sauce.
3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Before serving, sprinkle toasted sesame seeds on top of the salad.
10 minutes preparation time, 30 minutes refrigeration time
Temperature: Serve chilled
Serving size: 2-3 servings
Nutritional information:
- Calories: 63
- Fat: 3g
- Carbohydrates: 8g
- Protein: 2g
- Fiber: 1g
- Sodium: 414mg
Substitutions for ingredients:
- If Doubanjiang is not available, you can use Sriracha or chili garlic sauce as a substitute.
- You can use any type of vinegar instead of rice vinegar.
- If you don't have sesame oil, you can use vegetable oil or olive oil.
Variations:
- Add sliced red bell peppers or carrots for extra crunch and color.
- Use thinly sliced red onions instead of green onions for a different flavor profile.
- Add chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the cucumbers.
- If you prefer a less spicy salad, reduce the amount of Doubanjiang or use a milder chili sauce.
- Toast sesame seeds in a dry pan over medium heat for a few minutes until golden brown and fragrant.
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.
- Garnish with extra sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the salad is too spicy, add more sugar or rice vinegar to balance the flavors.
- If the cucumbers release too much water, drain the excess liquid before serving.
Food safety advice:
- Wash cucumbers thoroughly before slicing.
- Store leftover salad in the refrigerator and discard after 2 days.
Food history:
- Doubanjiang is a fermented bean paste that originated in Sichuan, China. It is a staple ingredient in many Sichuan dishes, including mapo tofu and kung pao chicken.
Flavor profiles:
- Spicy, salty, sweet, and nutty
Serving suggestions:
- Serve as an appetizer or side dish.
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Region: Chinese