You’ll often see Chinese cucumber salad offered as an appetizer at chinese restaurants. The salad consists of crisp, raw cucumber pieces that have been marinated in a blend of soy sauce, wine, vinegar and chilies.
It’s a tasty and addicting appetizer and something my family never ceases to get sick of and continue to get at restaurants even though we also make it at home often. It’s also really easy to make.
Every restaurant that serves it has their own variation on the recipe. It’s a staple at most Taiwanese restaurants, and we had quite a lot of it during our trip last Fall. While I enjoy the version I make at home, the ones we usually have at Taiwanese restaurants always seem to be especially tasty with some extra element that I haven’t been able to recreate at home.
So my brother and I decided to try some new recipes out in order to find one that is most similar to the ones served at the Taiwanese restaurants. I came across this one recipe which looked really promising.
The verdict? While we enjoyed this version and had no problems finishing a large batch, it still didn’t echo the taste of the ones we had at our favorite restaurants in Taiwan. Our search continues, but this is one I’ll revisit. You can view the full recipe here. The only change we made is that we used persian cucumbers.