Simple Beijing-style marinated cucumber salad from Ken Hom's Hot Wok: Over 150 One-Pan Wonders by Ken Hom

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Notes about this recipe

  • Ro_ on January 01, 2021

    I made this in a bit of a rush, meaning that I forgot to squeeze the cucumber after salting/draining, and also I didn't have time to leave it to sit overnight: I just left it for two hours or so in the fridge. Nonetheless, the results were delicious - this was a great dressing for cucumbers, a little sweeter than some other Chinese cucumber salad recipes I've tried, and a really nice kick from the chilli bean paste. I will definitely make again.

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