Appetizer: China – 脆亚洲梨黄瓜沙拉配橘子黑醋 ▶ Cui Yazhou Li Huanggua Shala Pei Juzi Heicu (Crisp Asian Pear and Cucumber Salad with Tangerine-Black Vinegar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 English cucumbers (1.5 lb (680 g))
1 small Asian pear, cored and cut into thin matchsticks
2 scallions, thinly sliced
1 / 4 cup (60 ml) roasted unsalted peanuts, roughly chopped
1 / 4 cup (60 ml) cilantro leaves and tender stems
1 tsp (5 ml) finely grated tangerine (or mandarin) zest
2 tbsp (30 ml) fresh tangerine (or orange) juice
1 1 / 2 tbsp (23 ml) Chinkiang black vinegar
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) finely grated fresh ginger
1 tbsp (15 ml) chili crisp or chili oil (optional, to taste)
1 / 2 tsp (2.5 ml) lightly crushed toasted Sichuan peppercorns (optional)
3 / 4 tsp (3.75 ml) kosher salt, divided

Show original ingredient measurements

2 English cucumbers (1.5 lb / 680 g)
1 small Asian pear, cored and cut into thin matchsticks
2 scallions, thinly sliced
1 / 4 cup roasted unsalted peanuts, roughly chopped
1 / 4 cup cilantro leaves and tender stems
1 tsp finely grated tangerine (or mandarin) zest
2 tbsp fresh tangerine (or orange) juice
1 1 / 2 tbsp Chinkiang black vinegar
1 tbsp unseasoned rice vinegar
1 tbsp light soy sauce
1 tsp granulated sugar
1 tsp toasted sesame oil
1 tsp finely grated fresh ginger
1 tbsp chili crisp or chili oil (optional, to taste)
1 / 2 tsp lightly crushed toasted Sichuan peppercorns (optional)
3 / 4 tsp kosher salt, divided

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Smash and prep cucumbers: Trim ends, lightly smash cucumbers with the side of a knife until cracked, then tear into bite-size chunks. Toss with 1/2 teaspoon (2.5 ml) salt and let sit 10 minutes to release moisture. Drain and pat dry.
Make the dressing: In a bowl, whisk tangerine zest and juice, black vinegar, rice vinegar, soy sauce, sugar, sesame oil, ginger, and, if using, chili crisp and Sichuan peppercorns until dissolved and emulsified.
Toss: Combine cucumbers and Asian pear in a large bowl. Pour over the dressing, add the remaining 1/4 teaspoon (1.25 ml) salt, and toss to coat. Chill 5–10 minutes to lightly marinate.
Finish and serve: Fold in scallions and cilantro. Adjust to taste with a splash more black vinegar or soy if needed. Plate and scatter peanuts on top. Serve cold for a crisp, bright counterpoint to rich five-spice ribs.

Smash and prep cucumbers: Trim ends, lightly smash cucumbers with the side of a knife until cracked, then tear into bite-size chunks. Toss with 1/2 teaspoon salt and let sit 10 minutes to release moisture. Drain and pat dry.
Make the dressing: In a bowl, whisk tangerine zest and juice, black vinegar, rice vinegar, soy sauce, sugar, sesame oil, ginger, and, if using, chili crisp and Sichuan peppercorns until dissolved and emulsified.
Toss: Combine cucumbers and Asian pear in a large bowl. Pour over the dressing, add the remaining 1/4 teaspoon salt, and toss to coat. Chill 5–10 minutes to lightly marinate.
Finish and serve: Fold in scallions and cilantro. Adjust to taste with a splash more black vinegar or soy if needed. Plate and scatter peanuts on top. Serve cold for a crisp, bright counterpoint to rich five-spice ribs.