Soy dressings are not something that I grew up with, my family being unadventurous food-wise, and county folk to boot. Integrating different ingredients into the daily routine was something that happened rarely, although I do remember my Mother being obsessed with Peppermint Essence. All our desserts tasted like toothpaste for months.
But soy dressings DO feature in our household, having inherited a foodie adventurous gene from somewhere in my line of ancestors. This salad, definitely Chinese, dresses finely chopped cucumber in soy, sesame, and rice vinegar. Use a white vinegar if you don’t have rice vinegar.
Chinese Cold Cucumber | Chinese Flavoured Quick Pickle
Peel a cucumber and cut into small dice or nice slices. Sprinkle the cucumber with 0.5 tspn salt, 1 Tblspn soy sauce 1 Tblspn rice vinegar, 1 Tblspn caster sugar, and 2 tspns Chinese toasted sesame oil.
Leave to stand for 5 minutes or until the sugar has completely dissolved, and then serve. Garnish with spring onion slices if desired.