A refreshing salad that makes you want to eat cucumbers endlessly. The combination of spices adds depth, making it a perfect palate cleanser. Highly recommended for using up cucumbers, and the leftover dressing can be ingeniously repurposed as a fantastic noodle sauce. A perfect dish to stimulate your appetite during the hot season!
Ingredients
Main Ingredients (2 servings)
- Cucumbers 3
Seasonings
- Dried Chili Pepper 1
- Sichuan Peppercorns 5
- Cassia Bark (Nikki) a pinch
- Star Anise 1
- [A] Sugar 4 tbsp
- [A] Soy Sauce 4 tbsp
- Refined Sesame Oil 2 tbsp
Steps
- Thinly slice the cucumbers using a slicer.
- Immerse the sliced cucumbers in plenty of ice water for about 10 minutes until crisp. (This is the key!) Soaking in ice water ensures a crisp texture for the cucumbers.
- In a bowl, add the dried chili pepper (1), Sichuan peppercorns (5), star anise (1), and cassia bark (a pinch). (This is the key!) Star anise and cassia bark provide a professional depth of flavor, but you can omit them if you dislike them.
- Add sugar (4 tbsp) and soy sauce (4 tbsp) to the same bowl and mix well with a whisk until the sugar is dissolved.
- Drain the cucumbers that have been soaking in ice water in a colander.
- Thoroughly pat the excess water off the cucumbers with paper towels.
- Fold the drained cucumbers in half and arrange them in a circular pattern on a plate.
- Continue to arrange the cucumbers by folding them into triangles for another round. (This is the key!) Arranging them carefully to be visually appealing will enhance the enjoyment and deliciousness.
- Just before serving, drizzle the prepared dressing over the entire cucumbers.
- Drizzle refined sesame oil (2 tbsp) over the top to complete.
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