Cucumber Salad Chinese Style by Chef Jian Wang

Cucumber salad

Cucumber Salad in Chinese Style

1 cucumber

1 carrot (medium size)

2 tablespoons sweet potato vermicelli

80g Chinese leaves

¼ cup coriander

4 tablespoons sugar

4 tablespoons malt vinegar

1 teaspoon English mustard

1 tablespoon salt

½ teaspoon sesame oil

Prepare:

Put sweet potato vermicelli in a bowl, and pour kettle boiled water over the vermicelli until it became soft, drain the water.

Rinse cucumber under the tap, cut into thin strips with skin.

Peel carrot, then cut into thin strips.

Chop the Chinese leaves and chop finely the coriander.

Method:

Mix sweet potato vermicelli, cucumber strips, carrot strips and coriander into a big bowl.

Add the vinegar, mustard, salt, sugar and sesame oil, mix thoroughly and serve.

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Jian Wang is the head chef and owner of Chop Chop in Edinburgh. Her commitment to providing the most authentic and delicious Chinese cuisine sees Jian travel to China every year in a quest to find new dishes to satisfy her criteria for her menu: authentic, simple, healthy and above all irresistible!

Chop Chop was personally chosen by Gordon Ramsay in 2009 to compete on his show the ‘F Word’ in his quest to find Britain’s ‘Best Local Restaurant’ cooking Pork & Coriander Dumplings with deep fried aubergine and wok fried lamb and cumin.