Dali-Style Cucumber with Vinegar and Chile Sauce Recipe

Learn how to make this easy, yet refreshing, flavorful, and spicy Dali-Style Cumber with Vinegar and Chile Sauce.

| April 2019

dali-cucumber
GettyImages/Mariha-Kitchen

The cold cucumber salads served in Dali are some of the richest and most flavorful in China, slathered with spicy chile sauce and sticky-sweet dark soy in addition to the vinegar, garlic, and cilantro that are commonly used to dress cucumbers in other parts of the country. This version comes from a young woman named Yang Haxiang, who lives in Old Town Dali with her family in a cozy house just a few steps from the city’s famous West Gate.

Ingredients

  • 2 cucumbers, preferably bumpy-skinned Chinese cucumbers or thin English “seedless” cucumbers
  • 1 garlic clove, roughly chopped
  • 2 tbsp. thinly sliced cilantro leaves and stems
  • 1 tbsp. Zhenjiang vinegar
  • 1 to 2 tsp. chile sauce (lajiao jiang)
  • 1/2 tsp. salt
  • 1/2 tsp. dark soy sauce

Directions

1.) Peel the cucumbers, then smash them with the flat side of a cleaver and cut them into 11/2-inch chunks. Add the garlic, cilantro, and seasonings to the cucumber and mix well.

CSC-Cover



More from Cooking South of the Clouds


Reprinted with permission from Cooking South of the Clouds by Georgia Freedman and published by Kyle Books, 2018.





mother-audience

MOTHER EARTH NEWS FAIR

February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.

LEARN MORE





Become a Charter Member Today!

Fermentation

Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.




Facebook Pinterest Instagram YouTube Twitter

Free Product Informationfermentation