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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cucumbers into quarters lengthwise. Slice out the seedy portion, then cut each quarter in half again. cut the halves into smaller pieces about 1 1/2 inches long. | 2. Crush the cucumber slices by pounding them once or twice with a kitchen mallet, blunt edge of a cleaver or a rolling pin. | 3. In a large bowl, toss the cucumbers with salt and let sit for 20 minutes, allowing the salt to draw out the extra moisture. | 4. In a small skillet, heat the peanut oil on medium-low heat. Add the garlic and gently cook until fragrant (30-40 seconds). Do not let the garlic burn. Remove from heat and transfer to a small bowl. Add the cider vinegar, soy sauce, sesame oil, sugar and crushed pepper and combine thoroughly. | 5. Drain the cucumbers and get rid of any remaining excess moisture by squeezing the cucumbers with your hands. | 6. Toss with the cider vinegar mixture and serve at room temperature or chill until ready to serve. This salad will keep for up to 3 days in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	2		unpeeled	-	-	-	-
salt	1	teaspoon		-	-	-	-
peanut oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cider vinegar	2	teaspoons		2.1	0.09300000000000001	0.0	0.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
red pepper flake	1/4	teaspoon	crushed crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.