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.

Pao Huang Gua (tangy Manchu Pickled Cucumber Salad)

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

  1. In a large bowl, toss the sliced cucumbers with salt and let sit for 5 minutes.
  2. In a small bowl, mix together rice vinegar, sugar, sesame oil, garlic, and ginger.
  3. Drain any excess liquid from the cucumbers and add the vinegar mixture. Toss to combine.
  4. Let the salad marinate in the refrigerator for at least 30 minutes.
  5. 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