Side Dish

Beijing-Style Smashed Cucumber Salad

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prep time

20 min

total time

30 min

makes

18 servings, 1/2 cup (125 mL) each

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kraft

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What You Need

Beijing-Style Black Vinaigrette

1-1/4 cups Chinese aged black vinegar

3/4 cup water

1/2 cup soy sauce

1/2 cup chopped fresh coriander (cilantro)

4 green onions, chopped

2 Tbsp. chopped cane sugar

1 red chile, chopped

1 piece gingerroot (1 inch), sliced

3 cloves garlic, smashed

1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

Salad

1 small Chinese donut

3 small English cucumbers

1 roasted red pepper, cut into 1/2-inch-thick slices

4 green onions, sliced

1/2 cup Kraft Asian Sesame Dressing

1 tsp. sesame seed, toasted

4 sprigs fresh coriander (cilantro)

Make It

HEAT oven to 400ºF.

BEIJING-STYLE Black Vinaigrette:

COMBINE ingredients. Let stand 10 min. or until cane sugar is dissolved, stirring occasionally. Strain liquid; set aside. Discard strained solids.

Salad:

CUT donut into 1/4-inch-thick slices; place in single layer on baking sheet. Bake 5 min. or until lightly browned, turning after 3 min.

SMASH cucumbers with side of knife; cut into 1/2-inch-thick slices. Place in medium bowl. Add peppers, onions and Beijing-Style Black Vinaigrette; toss to coat.

DRIZZLE with sesame dressing. Sprinkle with donut slices, sesame seed and coriander. Serve immediately.

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Food Facts

Smashing the cucumber with the back of a knife is a technique that is done in order to let the flavour of the vinaigrette and other ingredients penetrate the flesh of the cucumber.