Pao Huang Gua (tangy Manchu Pickled Cucumber Salad)
Pao Huang Gua, also known as Tangy Manchu Pickled Cucumber Salad, is a refreshing and tangy dish that originates from Manchu cuisine. This simple yet flavorful salad is perfect as a side dish or appetizer, especially during the hot summer months.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon chopped cilantro
Instructions
- In a large bowl, toss the sliced cucumbers with salt and let sit for 5 minutes.
- In a small bowl, mix together rice vinegar, sugar, sesame oil, garlic, and ginger.
- Drain any excess liquid from the cucumbers and add the vinegar mixture. Toss to combine.
- Let the salad marinate in the refrigerator for at least 30 minutes.
- Sprinkle with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 12g
- Fiber
- 2g
- Protein
- 1g
- Fat
- 0g
Supplies
Large bowl Small bowl
Tools
Knife Cutting board Grater
Serving suggestions
Serve the Pao Huang Gua as a side dish with grilled meats or as a topping for sandwiches and burgers.
Tips & tricks
For a spicier kick, add a pinch of red pepper flakes to the salad.
Cost
$5