From the Book: Dali-Style Cucumber with Vinegar and Chile Sauce
March 19th, 2020
This is a super easy, super flavorful cucumber dish—and it packs a punch. From the book:
“The cold cucumber salads served in Dali are some of the richest and most flavorful in China, slathered with spicy chile sauce and sticky- sweet dark soy in addition to the vinegar, garlic, and cilantro that are commonly used to dress cucumbers in other parts of the country. This version comes from a young woman named Yang Haxiang, who lives in Old Town Dali with her family in a cozy house just a few steps from the city’s famous West Gate.”
2 cucumbers, preferably bumpy- skinned Chinese cucumbers or thin English “seedless” cucumbers
1 garlic clove, roughly chopped
2 tbsp. thinly sliced cilantro leaves and stems
1 tbsp. Zhenjiang vinegar
1 to 2 tsp. chile sauce (lajiao jiang)
1/2 tsp. salt
1/2 tsp. dark soy sauce
Peel the cucumbers, then smash them with the at side of a cleaver and cut them into 11/2-inch chunks. Add the garlic, cilantro, and seasonings to the cucumber and mix well.
Photo: Georgia Freedman
