Appetizer: China – 姜葱凉拌黄瓜丝配陈醋和烤芝麻 ▶ Jiāng cōng liáng bàn huáng guā sī pèi chén cù hé kǎo zhī ma (Chilled Ginger-Scallion Cucumber Ribbons with Black Vinegar and Toasted Sesame)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

3 small Persian cucumbers (or 1 large English cucumber)
1 / 2 tsp kosher salt
1 tbsp Chinese black vinegar (Zhenjiang)
1 tsp light soy sauce
1 tsp toasted sesame oil
1 tsp sugar or honey
1 tsp finely grated fresh ginger
2 scallions, thinly sliced
1 tbsp toasted white sesame seeds
1 small garlic clove, minced (optional)
1 / 2 tsp chili oil, for garnish (optional)

Instructions

Trim cucumbers and use a vegetable peeler to shave long, thin ribbons down the length, stopping at the seedy core (reserve core for another use or slice thin).
Toss ribbons with the kosher salt and let stand in a colander for 10 minutes to draw out moisture. Gently blot dry with paper towels.
In a bowl, whisk together black vinegar, light soy sauce, toasted sesame oil, sugar (or honey), grated ginger, and garlic if using. Stir in half of the sliced scallions.
Add cucumber ribbons to the dressing and toss to coat. Chill for 10–15 minutes to let flavors meld.
Plate the cucumbers with their dressing, sprinkle with toasted sesame seeds and the remaining scallions, and finish with a light drizzle of chili oil if desired. Serve immediately for maximum crunch.