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Liang Pan Huang Kua (Cucumber Salad with Spicy Dressing)

  • 2servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, D
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

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  11. 2 medium cucumbers

  12. 1 teaspoon soy sauce (see substitute below)

  13. 1 tablespoon white vinegar

  14. 1 tablespoons granulated sugar

  15. 2 teaspoons sesame seed oil

  16. 1/4 teaspoon Tabasco

  17. 1/2 teaspoon salt.

Instructions Jump to Ingredients ↑

  1. "I substituted a jalapeño in place of the Tabasco because I prefer the taste of the jalapeño. A Chinese restaurant in Chicago always made theirs with onion and jalapeño. I also add about 1/2 an onion, thinly sliced with the jalapeño and cucumber." - Recipe submitted by Dawn McPherson.

  2. Peel cucumbers and cut lengthwise in half. With a teaspoon scrape out the seeds, leaving hollow boat-like shells. Cut into 1/4 inch half round slices. Start at the top and work down.

  3. In a glass bowl, mix soy sauce, vinegar, sugar, sesame seed oil, Tabasco and salt together.

  4. Add the cucumber to the bowl with the dressing and toss to coat everything. Cover and chill thoroughly. Toss again to coat before serving.

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