The Aqui Nadie se Rinde Foundation hosts and event where attendees can meet the best chefs from Mexico City while supporting and fundraising children with cancer and their families. We support with our participation of Los Sabores de la Ciudad de México. As part of their donation, Chef Ip Sum Lam from the restaurant Zhen Ciudad de México, shared with us the recipe for Asian Pickled Cucumber Salad
INGREDIENTS for Asian Pickled Cucumber Salad
- 500 grams cucumbers
- 250 grams salt
- 2 cloves garlic
- 2 fresh serrano chiles
- 2 dried tree chiles
- 50 ml of sweet chili sauce (Lucky)
- 30 ml Chinkiang vinegar
- 1 tsp of sesame oil
Cut the cucumbers in half, lengthwise, giving them a rectangular shape. Place them in a large bowl and add salt, moving for a few minutes, then letting them rest for about an hour and a half.
Cut the chiles and garlic into small slices and reserve.
After the hour and a half passes, wash excess salt, and let water run over them for ten minutes or until some of the salty flavor has left. Add all remaining ingredients, letting it sit again for half an hour. Serve.
Special recipe for event of the Aqui Nadie Se Rinde Foundation at the Four Seasons Hotel, Mexico City in support and help for children with cancer.
If you like salads try the Ensalada de Pepinos con crema y eneldo it will quickly become a favorite!
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