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–+ servings

Cucumber Salad

Serving Size: 6
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

Recipe by: Jun Cai

Cook Times

Active Prep20
Hands-On Cook15
Hands-Off Cook15
Passive10
Total Time1 hour
Recipe Serving Size6

Cooking Tools Required

Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Ingredients

  • 6 each English cucumber
  • 2 tablespoon Kosher salt
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoon avocado oil
  • 4 each dry red chili crushed
  • 8 stalk green onion sliced
  • 8 clove garlic finely chopped
  • 2 tablespoon fresh ginger finely chopped

Instructions

  • Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
  • Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
  • Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Nutrition

Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg