Yunnan Cucumber Salad Recipe

Zingerman's Spice of the Month Recipe

This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table and eat it at once.

Recipe courtesy of Épices de Cru

  • 3 small cucumbers
  • 2 garlic cloves, sliced
  • ½ inch ginger, julienned
  • 3 Tbsp regular soy sauce
  • 3 Tbsp balsamic vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp roasted sesame oil
  • ¼ cup roasted peanuts, chopped –or– 2 tbsp grilled sesame seeds
  • 2 green onion, julienned
  • 2 tsp Yunnan spices

  1. Partially peel and cut the cucumbers into bite-sized chunks.
  2. Arrange them on a plate.
  3. Layer the ingredients, one at a time on top of the cucumbers and serve.