Spicy Suyo Long Cucumber Salad Recipe Is the Asian Side Dish You Need to Try by Chef Gigi
Cucumber salads are popular on 30Seconds, and with good reason. Healthy cucumbers are low in calories and have a neutral taste that works well with so many different flavors, herbs and spices. While many immediately grab those garden cucumbers, there are so many different varieties of cucumber like Suyo Long cucumbers. If you've never heard of them, you are in the majority, which needs to change!
Suyo Long cucumbers originated in Northern China around 100 BCE. The Chinese cucumbers have soft, edible seeds and have a sweet, mild flavor. Suyo Long cucumbers can be found in Asian markets and in some specialty grocery stores. Suyo Long cucumbers are high in vitamins A, B and C, and also in magnesium, phosphorus, calcium and zinc.
This easy cucumber salad is one you need to try! To make this Suyo Long spicy cucumber salad recipe you will need Suyo Long cucumbers (see Recipe Notes), salt, garlic, black garlic soy sauce (see Recipe Notes), rice vinegar, toasted sesame oil, granulated sugar, mirin, garlic chili paste and optional sesame seeds for garnish.
Serve this refreshing Asian cucumber salad as a side dish with your favorite dinners.
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Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 3 Suyo Long or English cucumbers
- 3 teaspoons salt
- 2 cloves garlic, minced fine
- 3 tablespoons black garlic soy sauce
- 3 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons granulated sugar
- 1 tablespoon mirin
- 1 - 2 tablespoons garlic chili paste
- sesame seeds, for garnish (optional)
Helpful Products
- Mesh Strainer
- Chopsticks
- Cutting Board
- Chef Knife
- Measuring Spoons
- Salt and Pepper
- Mixing Bowl
- Airtight Containers
- Mason Jar
- Colander
Recipe Notes
- If you can't find Suyo Long cucumbers, you can substitute English cucumbers, seedless cucumbers or regular garden cucumbers.
- Regular soy sauce or tamari could be substituted for the black garlic soy sauce.
- I use Huy Fong, Vietnamese chili garlic paste, Haku Brand Black Garlic Soy Sauce and Ohsawa organic Mirin from Japan.
Here's how to make it:
- Cut cucumbers lengthwise in quarters. Run your knife under the seedbed, slicing horizontally and discard the seeds. Now, cut the lengthy quarters into inch-sized pieces.
- Transfer to a large strainer and place the strainer in a bowl. Sprinkle the salt on the cucumbers and massage gently. Allow the salt to penetrate the cell wall and draw out the excess moisture from the cucumber for about 20 minutes. This step is essential because it makes them crunchy.
- In a small bowl, combine the remaining ingredients and set aside.
-
Rinse the salt off the cucumbers with cold running water. Shake out any excess water. Pat cucumbers dry with clean paper towels. Transfer back into a large, clean bowl. Pour sauce over cucumbers. Blend well. Adjust seasoning with chili paste and soy. Serve cold.
Nutrition Facts Per Serving
Calories: 138
Total Fat: 2.3g
Saturated Fat: 0.4g
Cholesterol: 0mg
Sodium: 879mg
Total Carbohydrate: 16.5g
Dietary Fiber: 0.5g
Total Sugars: 9.5g
Protein: 1.3g
Vitamin D: 0mcg
Calcium: 17mg
Iron: 0mg
Potassium: 142mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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