This is a recipe from my boyfriend’s family. Everyone that I know that has tried this cucumber salad has enjoyed it. Before I got it from his aunt, I tried to look it up online and found ones that are similar but didn’t find this one in particular. I have tried to reuse the sauce after we ate all the cucumbers but using the cold sauce didn’t seem to soak in the flavor like it did with the hot sauce. On the recipe, it says to marinate the cucumbers in the sauce for at least 30 minutes. We determined marinating the salad overnight because it gives the cucumbers more time to marinate and the flavoring in the cucumbers tastes better. Please leave a comment below and let me know how you liked it.
- 2 tablespoons oil (I usually use Olive Oil but vegetable oil, canola oil, avocado oil, etc can be used too)
- 3 medium cucumbers
- 4 slices ginger (minced or cut into small ½ inch piece; you can use more than 4 slices too)
- 4 tablespoons vinegar (I usually use apple cider vinegar or balsamic vinegar; I’ve also seen recipes that are similar use rice wine vinegar)
- 1 teaspoon soy sauce (I usually get the low sodium soy sauce)
- 3 tablespoons sugar
- 1 teaspoon salt
- Peel, core and cut the cucumbers in slices. (After peeling the cucumbers, I cut them in half and take a spoon to take out the core. I usually cut the cucumber in ¼ – ½ inch slices)
- Put the cucumbers in a container that will allow them to soak in the sauce.
- Heat the vegetable oil in a sauce pan.
- Once heated, add all the sauce ingredients.
- Cook until the mixture boils.
- Pour the sauce onto the cucumbers. (If you don’t want the cucumbers raw, you can cook the cucumbers for a minute before adding the sauce.)
- Let marinate for at least 30 minutes. (I usually let it marinate overnight)
- Serve cold.