Happy Chinese New Year to all in this year of the Goat! In Chinese astrology, goats are described as peace-loving, kind and popular. They can be helpful and trusting but also ‘clinging’ and resistant to change. Were you born in the following years 1931, 43, 55, 67, 79, 91, 2003, 2015? If so, it’s your year!
Celebrating Chinese New Year here in Australia, means planning a few little dishes from that wonderful country. A refreshing salad for a hot day, Cucumber salad Yunnan Style makes use of the current cucumber and chilli glut. My addition of tuna is not traditional but transforms the salad into a light lunch. Leave out the tuna if using the salad as a side dish.
I am using my apple cucumbers as these have appeared in plague proportions. They are too seedy for most dishes, but with seeds removed, work well in this quick and easy salad.
Cucumber Salad Yunnan Style.
- 2 medium cucumbers, peeled and seeded.
- 2 tablespoons rice vinegar
- 1 tablespoon of castor sugar
- pinch of salt
- 1-2 hot chilli, seeded and sliced finely
- 1 can of tuna in oil, drained and flaked
- A little Sichuan pepper oil or sesame oil to dress
- chopped coriander leaves
- Peel and seed the cucumbers, cut the cucumbers vertically then diagonally into 3 cm chunks place in a bowl. Toss with the vinegar, sugar and salt and marinate in the fridge for 30 minutes or longer.
- When ready to serve, add chilli slices, flaked tuna and coriander leaves.
- Dress with a drizzle of Sichuan pepper oil or Sesame oil.
Additions and subtractions.
- Add more chilli if you grow the milder variety.
- If using small Lebanese cucumbers, use more and leave half the skin on in strips.
- add toasted sesame seeds.
- For a Japanese twist, add cut up thin strips of nori seaweed and dress with toasted sesame and sesame oil.