Chinese Cucumber Salad

Method6 steps · about 30 min

1. 1

   Step 1: Finely mince all six garlic cloves almost to a paste. Set aside the equivalent of one clove for the raw finishing garlic; keep the other five for the garlic oil.

   Uses 6 garlic cloves, minced almost to a paste; reserve 1 clove and gently cook the other 5

2. 2

   Step 2: Mix the five-clove portion of minced garlic with all 3 tbsp oil in a saucepan, then set it over medium heat. Cook gently for 2–3 minutes, checking from 2 minutes. Some foaming is normal as moisture escapes; keep the garlic pale and do not let it brown. Remove the pan from the heat.

   Gently cook garlic without browning · 2 minUses Five-clove minced-garlic portion for cooking · 3 tbsp oil for the garlic

   
3. 3

   Step 3: Let the garlic oil cool off the heat while you prepare the cucumbers. Use the cooled oil and its cooked garlic together in the dressing.

   Uses Gently cooked garlic and its oil

4. 4

   Step 4: Wash the cucumbers. Remove seeds if necessary, cut each cucumber into quarters lengthwise, then into ½-inch chunks. Transfer all the prepared cucumber chunks to a bowl.

   Uses 2 English cucumbers · Water as needed to wash the cucumbers

   
5. 5

   Step 5: Add all the cooled garlic oil and cooked garlic to the cucumber chunks, followed by 1½ tsp salt or your preferred amount, the sugar (1 tsp), optional ⅛ tsp MSG, sesame oil (¼ tsp) and rice vinegar (1 tbsp). Add the reserved one-clove portion of raw minced garlic. Stir thoroughly to coat everything.

   Uses Prepared cucumber chunks · Cooled garlic oil with its cooked garlic · 1½ tsp salt, or adjust to taste · 1 tsp sugar · ⅛ tsp MSG, optional · ¼ tsp sesame oil · 1 tbsp rice vinegar · Reserved one-clove minced raw-garlic portion

   
6. 6

   Step 6: Cover and refrigerate the dressed salad for at least 20 minutes to let the flavors meld, then serve chilled.

   Chill cucumber salad · 20 minUses Dressed cucumber salad