Is there whatever more refreshing than ice cold cucumber on a warm day?
This Chinese-style cucumber salad with bits of torn chicken (or tofu!) receipts almost no exertion to prepare and makes a bizarre light summer meal.
This salad is one of my preferred ways to use up waste chicken. Shrimp is also countless if you consume it, and tofu is outstanding option for a meatless meal.
A few keys to achievement when making this salad:
Use thin-skinned cucumbers like English, Persian, or Japanese
Make unquestionable your fixings stay nice and cold right up until you toss the salad composed and serve.
Salt your cucumbers for 30 to 40 minutes (no longer!)
Eat it directly! Smashed cucumbers can get an off feel if they sit about too long.
Why “smashed” cucumbers?
Sweet and slight, cucumbers are previously a faultless vehicle for flavorful bandage, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Great also brings out the flavors and aromas in the cucumber himself.
For the salad:
2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds)
1 teaspoon salt
1 pound (about 2 cups) shredded cooked chicken, cold from the fridge
2 tablespoons sesame seeds, to serve
Cilantro leaves, to serve (optional)
Dried red chili flakes, to serve (optional)
For the dressing:
1/4 cup rice vinegar
2 tablespoons soy sauce, tamari, or coconut aminos
2 tablespoons honey
2 teaspoons finely grated ginger
1 clove garlic, minced
1/4 cup chopped cilantro