Cucumber and Fennel Salad with a Chinese Vinaigrette

By • March 23, 2013 • 5 Comments


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Author Notes: My business colleague came home from a recent trip to China, and told me the only fresh vegetables she had were cucumbers prepared in a vinaigrette that she guessed had rice vinegar, sesame oil, sugar, and some spicy heat. I was intrigued by her recipe because i thought that raw fennel would be an interesting addition to the dish. This salad is refreshing as a side, and is easily portable.Bevi

Serves 4

For the Salad

  • 4 small Persian cucumbers, very thinly sliced
  • 1 teaspoon sea salt
  • 1 fennel bulb, quartered, and then sliced very thinly with a mandolin
  • 1 tablespoon fennel fronds, chopped

For the Vinaigrette

  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons rice vinegar
  • 2 teaspoons sugar
  1. Place the sliced cucumbers in a sieve and salt them. Allow them to sit and drain for an hour. Pat dry.
  2. Heat the sesame oil in a small pan over medium heat. When the oil is hot, add the red pepper flakes. Stir for about a minute, and remove from the heat.
  3. Stir together the rice vinegar and the sugar, until the sugar is dissolved. Add the sesame oil. Blend thoroughly
  4. Place the cucumbers and fennel in a bowl. Add the vinaigrette and stir well. Place in the refrigerator and chill, stirring often.
  5. Serve as a side and enjoy.

Comments (5) Questions (0)

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about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Love salads like this! I will try it soon!!

Jampro

about 1 year ago Bevi

Excellent!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

So refreshing, the rice vinegar vinaigrette is wonderful, I have everything but the cucumber, will get back to you when I try it!

Jampro

about 1 year ago Bevi

Your slaw is the culinary cousin of this!

Massimo's_deck_reflection_10_27_13

about 1 year ago lapadia

I recognized hints of it in the vinaigrette :)