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Yunnan Cucumber salad

Yunnan Cucumber salad

This crisp cucumber salad is best eaten very fresh. Make it, mix it at the table, and eat it at once.


  • 3 small cucumbers
  • 2 garlic cloves, sliced
  • ½ inch ginger, julienned
  • 3 Tbsp regular soy sauce
  • 3 Tbsp balsamic vinegar or rice vinegar
  • 2 tsp sugar
  • 1 tsp roasted sesame oil
  • ¼ cup roasted peanuts, chopped or 2 tbsp grilled sesame seeds
  • 2 green onion, julienned
  • 2 tsp Yunnan spices


  1. 1

    Partially peel and cut the cucumbers into bite-sized chunks. Arrange them on a plate.

  2. 2

    Layer the ingredients,one at a time on top of the cucumbers and serve.

Black Vinegar

Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.