I’m currently working in Southern California and have discovered Xiao Long Bao, savory soup dumplings with a delicious yummy broth hidden inside various meat or veggie fillings. These dumplings are amazing! They are typically served with a side of fresh slivered ginger, vinegar, soy sauce and chile oil to customize your dim sum feast.
In my dumpling quest, I have become addicted to a crisp cumcumber salad appetizer. This recipe is my version of this cool and crunchy simple veggie dish. As you may have gathered from my recipes, I like it spicy. If you don’t, just cut back on the chile paste. If you like it super hot, add more chile paste. Happy eating in 2017 my virtual friends. 🍴😊
Peace & Java
Prep Time: 10 min Marinating Time: 30 min
Total Time: 40 minutes Serving Size: 1 cup
Servings: 4 Difficulty: Easy Peasy
Yield: about 4 cups SP: 1
3 tablespoons rice wine vinegar
1 tablespoon fresh grated ginger
1 tablespoon red chile paste
1 tablespoon fresh lime juice
2 teaspoons lime zest
1 teaspoon sesame oil
1 clove garlic, minced
4 small Persian cucumbers, sliced into 1 inch rounds
sea salt, optional
1. Whisk all ingredients, except cucumbers to make dressing in a medium bowl.
2. Add cucumbers rounds to dressing. Toss well to coat. Marinate 30 minutes to 1 hour.
3. Serve with a sprinkle of sea salt if desired.
NOTES, TIPS & TRICKS:
I like to create a stripe effect using a vegetable peeler before slicing my cucumbers.