Cucumber Ribbon Salad

One of my favorite Chinese recipes from my childhood was ban huang gua, mixed cucumber salad. My grandma would cut spears of cucumber and use salt to draw out excess moisture to make them extra crunchy. The combination of soy sauce and toasted sesame oil was everything.

In this recipe, I share with you my take on this classic. The citrus backdrop lends a bright note alongside the rich nuttiness of black sesame seeds and the hint of spice from Szechuan dried chilis.

I used about half an English cucumber for this recipe. Use a vegetable peeler, mandolin, or chef's knife to cut the cucumber into ribbons. The thinness allows for maximum flavor. For the marinade/ dressing, mix together about 1/2 tablespoon of soy sauce and the juice of half a lemon. Add in a pinch of salt and toss together with the cucumber ribbons. Let it sit for 5-10 minutes. Meanwhile, chop a dried Szechuan chili into small pieces. Plate the cucumber and top with the dried chili, black sesame seeds, and flaky salt. Enjoy!