Chinese Egg and Cucumber Salad with Garlic and Vinegar
ChineseChinese RecipesGolden eggsEasy
Cool cucumber ribbons with egg ribbons in a garlicky vinegar dressing — a refreshing Chinese salad.
Prep time10 min
Cook time5 min
Total time15 min
Servings3
Ingredients
- 2 eggs, beaten
- 2 cucumbers, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp chilli flakes (optional)
- 1 tbsp cooking oil
- salt to taste
Method
- Make a thin omelette from the beaten eggs, cool and slice into ribbons.
- Toss the cucumber slices with a pinch of salt and rest for 5 minutes; drain.
- Whisk garlic, vinegar, soy sauce, sesame oil, sugar and chilli flakes.
- Toss the cucumber and egg ribbons with the dressing.
- Chill for 10 minutes and serve cold.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)8 g
Fat (estimate)13 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the omelette until fully set; keep the salad refrigerated and eat the same day. Allergens: egg, soy, sesame. Pakistani alternative: use desi kheera (cucumber); add a little imli water instead of vinegar for a local tang.