CONDIMENTS Recipe

Wash and slice

Wash the cucumber thoroughly. If using a waxed cucumber, peel strips or the whole skin if preferred. Cut cucumber into thin rounds or short baton sticks about 1/4 inch thick. Measure out 1 cup once cut.

Salt and drain

Place the sliced cucumber in a bowl, sprinkle with 1/8 to 1/4 tsp salt, toss, and let sit for 8–10 minutes. After resting, gently squeeze or drain excess water and transfer cucumber to a serving bowl. This keeps the condiment crisp and prevents watery sauce.

Combine seasonings

In a small mixing bowl combine light soy sauce (1 tbs), rice vinegar (1 tsp), sesame oil (1/2 tsp), sugar (1/2 tsp), and chili oil (1 tsp, optional). Whisk until sugar dissolves and set aside.

Add salted vegetables

Finely chop the salted vegetables (preserved mustard greens) if not already chopped and add 3/4 cup to the cucumbers. Mix gently to distribute evenly.

Add pork floss

Sprinkle 1/2 cup pork floss over the cucumbers and salted vegetables. Use a spatula to fold the floss into the mixture gently — pork floss is airy and should coat pieces rather than fully dissolve.

Add peanuts and seasonings

Add 1/2 cup coarsely chopped roasted peanuts to the bowl. Pour the prepared seasoning mixture over the ingredients and toss gently so the cucumbers, salted vegetables, pork floss, and peanuts are evenly coated. Taste and adjust salt (up to an additional 1/8 tsp if needed) or chili oil as desired.

Garnish

Sprinkle 2 tablespoons chopped fresh cilantro or scallion and 1 teaspoon toasted sesame seeds over the top if using. These add freshness and a toasted note.

Rest (optional)

Allow the condiment to sit for 5–10 minutes to let flavors marry. This condiment can be served immediately or chilled for up to 2 hours. If chilled, drain any excess liquid before serving.

Serving suggestions

Serve as a table condiment alongside rice, congee, steamed buns, or as a topping for cold noodles. Keeps in an airtight container in the refrigerator for up to 48 hours; peanuts may soften over time.