Cucumber with Preserved Egg
Cold Dishes

Cucumber with Preserved Egg

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Cucumber with Preserved Egg

About This Recipe

This refreshing Cucumber and Preserved Egg Salad is a perfect balance of crisp, savory, and tangy flavors—ideal for a light appetizer or side dish. Fresh cucumber cubes are marinated with salt to enhance their crunch, while diced preserved eggs add a rich, umami depth. The dish comes alive with a bold sauce made from soy sauce, chili oil, sugar, and vinegar, all heightened by aromatic minced garlic. A final sprinkle of scallions adds a fresh, vibrant finish. Quick to prepare yet packed with texture and taste, this salad is a delightful mix of cool and spicy, making it a standout for any meal. Try it for a unique twist on classic Asian flavors!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • cucumber 250g
  • preserved egg 1 piece (70g)
The aromatics
  • garlic 2-3 cloves (10g)
  • scallion 30g
The sauce & seasonings
  • soy sauce 2 tbsp (30ml)
  • chili oil 1 tsp (5ml)
  • sugar 1 tsp (5g)
  • vinegar 1 tbsp (15ml)

menu_book Directions

1
Step 1
Step 1
Cut the cucumber into cubes and marinate with salt. Cut the preserved egg into dices. Crush and mince the garlic. Cut the scallion into small segments.
2
Step 2
Pour soy sauce, chili oil, sugar, and vinegar into a bowl. Add the minced garlic and stir well.
3
Step 3
Mix the cucumber and preserved egg together. Pour the prepared sauce over them and sprinkle with scallion flowers.

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