Preserved Egg Cucumber Salad

by Jamie Pastoral

4.8 (1)

Favorite

5

Difficulty

Easy

Time

10m

Serving

3

We call this shorter and fatter cucumber here as dry cucumber. The dry cucumber tastes very fragrant. The dry cucumber and preserved egg are paired with a cold dressing, which is delicious and suitable for both wine and rice.

Ingredients

Preserved Egg Cucumber Salad

1. Wash dry cucumbers and peel off preserved eggs

2. Dry cucumber diced

3. Cut preserved eggs into small pieces

4. Minced ginger

5. Use salt, light soy sauce, and olive oil to make a sauce

6. Put preserved eggs and dry cucumber on the plate, add ginger

7. Pour the sauce over, stir it and enjoy

Tips:
The sauce is prepared according to personal taste.

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