Appetizer: China – 碧绿菊花酱式黄瓜条 ▶ Bi Lu Ju Hua Jiang Shi Huang Gua Tiao (Chilled Ginger-Sesame Cucumber Ribbons with Peanut Crunch)

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 tsp (5 ml) fine salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) lime juice
1 / 2 tsp (2.5 ml) sugar or honey
1 small red chili, thinly sliced (or 1 / 4 tsp (1.25 ml) red pepper flakes)
2 scallions, thinly sliced
1 / 4 cup (30 g) roasted unsalted peanuts, roughly chopped
1 tsp (5 ml) toasted sesame seeds
2 tbsp (8 g) fresh cilantro, roughly chopped

Show original ingredient measurements

2 English cucumbers
1 tsp fine salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) low-sodium soy sauce
1 tbsp freshly grated ginger
1 tsp toasted sesame oil
1 tsp lime juice
1 / 2 tsp sugar or honey
1 small red chili, thinly sliced (or 1 / 4 tsp red pepper flakes)
2 scallions, thinly sliced
1 / 4 cup (30 g) roasted unsalted peanuts, roughly chopped
1 tsp toasted sesame seeds
2 tbsp (8 g) fresh cilantro, roughly chopped

Instructions

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

Use a vegetable peeler to shave the cucumbers lengthwise into ribbons, stopping at the seeds; discard the seedy core. Place ribbons in a colander and toss with 1 teaspoon (5 ml) salt. Let drain 10 minutes, then gently blot dry with paper towels.
In a small bowl, whisk together rice vinegar, soy sauce, grated ginger, toasted sesame oil, lime juice, and sugar/honey until dissolved. Stir in the sliced chili (or red pepper flakes).
In a large bowl, toss the cucumber ribbons with the dressing and scallions until lightly coated.
Chill for 10–15 minutes to let flavors meld without softening the cucumbers too much.
To serve, mound the ribbons on a platter and sprinkle with chopped peanuts, toasted sesame seeds, and cilantro. Toss just before eating for crunch balance.

Use a vegetable peeler to shave the cucumbers lengthwise into ribbons, stopping at the seeds; discard the seedy core. Place ribbons in a colander and toss with 1 teaspoon salt. Let drain 10 minutes, then gently blot dry with paper towels.
In a small bowl, whisk together rice vinegar, soy sauce, grated ginger, toasted sesame oil, lime juice, and sugar/honey until dissolved. Stir in the sliced chili (or red pepper flakes).
In a large bowl, toss the cucumber ribbons with the dressing and scallions until lightly coated.
Chill for 10–15 minutes to let flavors meld without softening the cucumbers too much.
To serve, mound the ribbons on a platter and sprinkle with chopped peanuts, toasted sesame seeds, and cilantro. Toss just before eating for crunch balance.