Shredded Cucumber Salad
Shredded cucumber salad is a common dish enjoyed year-round in Jiangnan. The Jiangnan way of making this salad is simple, with minimal ingredients, yet it achieves the perfect balance of sweet and sour flavors, making it delicious and refreshing. After salting the sliced cucumbers to draw out the water, only three seasonings are needed: sugar, vinegar, and sesame oil. Typically, we cut cucumbers using a rolling method, but today we'll showcase another simple yet visually appealing slicing technique called 'Shredded Cucumber.' Why is it called that? As the name suggests, it resembles a shredded raincoat!
Ingredients
Steps
Clean the cucumber and place two chopsticks on either side.
Cut the cucumber into thin slices at a 90-degree angle. The chopsticks will prevent you from cutting all the way through.
Flip the cucumber over after slicing one side.
Adjust the knife to a 45-degree angle and make thin slices again.
Place the sliced cucumber in a bowl, sprinkle a little salt evenly over the surface, and marinate for 20 minutes.
Drain the excess water after marinating.
Add one spoon of sugar.
Add two spoons of soy sauce.
Add two spoons of rice vinegar (white or yellow, as preferred).
Finally, add half a spoon of sesame oil.