Appetizer: United States – Black Vinegar Cucumber Ribbons with Sesame-Peanut Crunch

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

2 English cucumbers (or 6 to 8 Persian cucumbers), ends trimmed
1 / 2 tsp kosher salt
1 1 / 2 tbsp (22 ml) Chinkiang black vinegar (or 1 tbsp (15 ml) rice vinegar plus 1 / 2 tsp balsamic vinegar)
1 tbsp (15 ml) low-sodium soy sauce
1 tsp granulated sugar or honey
1 tsp toasted sesame oil
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 to 2 tsp chili crisp or chili oil (optional)
2 tbsp (30 ml) roasted peanuts, coarsely chopped
2 scallions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
Small handful cilantro leaves (optional)

Instructions

Use a vegetable peeler to shave cucumbers into long ribbons (or slice thinly into coins). Place in a colander, sprinkle with the salt, and toss. Let drain 10 to 15 minutes to draw out excess water.
Meanwhile, whisk together the black vinegar, soy sauce, sugar or honey, toasted sesame oil, ginger, garlic, and chili crisp or chili oil (if using) until the sugar dissolves.
Gently squeeze the cucumbers to remove excess moisture, then pat dry with paper towels.
Toss cucumbers with the dressing until evenly coated. Chill for 10 minutes to let flavors meld.
Taste and adjust: add a splash more vinegar for brightness, soy for salt, or chili for heat.
Transfer to a serving plate and top with roasted peanuts, scallions, sesame seeds, and cilantro (if using). Serve chilled within 30 minutes for best crunch.