Description
A refreshing and light cucumber salad featuring crunchy cucumber, carrot, and green onions tossed in a tangy and flavorful dressing made with olive oil, soy sauce, apple cider vinegar, and a hint of tienchi ginseng powder. Perfect as a healthy side dish or a quick snack.
Ingredients
Scale
Vegetables
- 1 cucumber
- 1 carrot
- 2 green onions
- Salt, to taste
Dressing
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- ½ teaspoon paprika
- 1 teaspoon tienchi ginseng (Panax notoginseng) powder
- 1 tablespoon apple cider vinegar (or rice vinegar)
Instructions
- Prepare the cucumber: Slice the cucumber thinly and sprinkle it with salt. Let it sit for about 10 minutes to draw out the excess water, which will keep the salad crisp and prevent it from becoming watery.
- Chop the other vegetables: Finely slice the carrot and green onions, then add them to the drained cucumber slices to combine the fresh vegetable flavors.
- Make the dressing: In a small bowl, whisk together olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar (or rice vinegar) until the sugar is dissolved and the dressing is well blended.
- Toss the salad: Pour the prepared dressing over the mixed vegetables and toss gently to coat all the ingredients evenly with the flavorful dressing.
- Chill and serve: Refrigerate the salad for a few minutes to allow the flavors to meld together, then serve chilled as a refreshing side dish or snack.
Notes
- Salting the cucumber is essential to remove excess moisture and keep the salad crisp.
- Tienchi ginseng powder adds a unique, earthy flavor and can be substituted with a mild herbal powder if unavailable.
- Adjust sugar and soy sauce quantities to your preferred balance of sweetness and saltiness.
- Serve immediately after chilling; the salad is best enjoyed fresh.
