Description
A refreshing and healthy cucumber salad combining crisp cucumbers and carrots with a flavorful tangy dressing made from olive oil, soy sauce, vinegar, and a hint of paprika and tienchi ginseng powder. Perfect as a light side dish or snack, this salad is quick to prepare and served chilled for maximum taste.
Ingredients
Vegetables
- 1 cucumber
- 1 carrot
- 2 green onions
Seasonings and Dressing
- Salt, to taste
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon paprika
- 1 teaspoon tienchi ginseng (Panax notoginseng) powder
- 1 tablespoon apple cider vinegar (or rice vinegar)
Instructions
- Salt the cucumber: Slice the cucumber and sprinkle it evenly with salt. Let it sit for about 10 minutes to draw out excess water, which helps keep the salad crisp and prevents it from becoming soggy.
- Prepare other vegetables: Thinly slice the carrot and finely chop the green onions. Add them to the salted cucumber slices in a mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar or rice vinegar until well combined and smooth.
- Toss the salad: Pour the dressing over the mixed vegetables and gently toss everything together until the vegetables are evenly coated with the dressing.
- Chill and serve: Refrigerate the salad for a few minutes to allow the flavors to meld together and serve it cold for a refreshing taste.
Notes
- Salting the cucumber is essential to remove excess water and prevent dilution of the dressing.
- Tienchi ginseng powder adds a unique earthy flavor and potential health benefits; it can be omitted if unavailable.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust the sugar and vinegar levels to taste depending on your preference for sweetness and acidity.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
