Archive for the ‘Veggie – Cucumber Appertizer 凉拌黄瓜’ Category

This is a very easy, refreshing side dish to accompany any heavy flavored meat dishes. I like to use mini Persian cucumber, because its skin is not as thick as regular American cucumber. If you can’t find Persian cucumber, English cucumber works fine as well. Also, you can marinate the cucumbers for several days, but toss in soy sauce and other seasoning before serving.

Cucumber Appertizer

Cucumber Appertizer

Cucumber Appertizer Recipe

6 Persian cucumbers
2 cloves garlic– chopped
2 tbsp rice vinegar
2 tbsp sugar
pinch of salt

2 tbsp thick soy sauce– see note below
1 tbsp sesame oil
1 red hot pepper– chopped


  1. Remove both ends of cucumbers, cut into 1 inch length, then crush with the side of a knife to break open, remove the core.
  2. Put cucumber, garlic, vinegar, sugar and salt in a bowl. Stir around until sugar dissolves. Cover and marinate for at least 4 hours in the fridge (This can be done several days ahead– if planning for longer marinating time, use less vinegar and sugar)
  3. When it’s ready to serve, drain the cucumber and toss it with remaining ingredients. Serve at cold or room temperature.

Regina’s Note:

  • Cucumber: Choose cucumber that has thinner skin and smaller core, such Persian cucumber, Japanese cucumber or Hot House English cucumber. Pick a good firm cucumber and avoid those are slightly softer on both ends.
  • Thick soy sauce: This Taiwanese style thick soy sauce can be found in Asian grocery stores that carry Taiwanese products. I like to use thick soy sauce for this dish because the soy sauce is not thin as regular soy sauce, less chance for diluting and more flavorful.

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