Chinese Tongue Salad with Cucumbers
4 servings
20 minutes
Chinese tongue salad with cucumbers is an exquisite dish that combines the tenderness of beef tongue, the freshness of cucumbers, and the aroma of sesame oil. In Chinese cuisine, offal is valued for its rich flavor and nutrition, with tongue being one of the most delicacies. The light acidity of rice vinegar and the spiciness of garlic give the dish a unique character, while toasted sesame seeds add a nutty note. This salad is perfect as an appetizer to main dishes and can become a central element of a light dinner due to its rich flavor. The chilled, crunchy dish provides a refreshing sensation that perfectly complements traditional Chinese dishes. This combination of flavors and textures makes the salad a true find for gourmets who appreciate the balance between tenderness, freshness, and aromatic richness.
1
Boil the tongue (maximum one and a half hours, the tongue should not be too soft). To easily peel the skin off the tongue, it should be placed in cold water immediately after boiling.
- Beef tongue: 400 g
2
Toast sesame seeds on high heat without oil until light brown.
- White sesame seeds: 5 g
3
Slice the cucumbers and cooled tongue into long strips, crush and finely chop the garlic.
- Cucumbers: 600 g
- Beef tongue: 400 g
- Garlic: 2 cloves
4
Mix soy sauce, sesame oil, and rice vinegar (it's tasty without vinegar too)
- Soy sauce: 7 tablespoons
- Light (untoasted) sesame oil: 5 tablespoon
- Rice vinegar: 2 tablespoons
5
Mix all ingredients, drizzle with sauce, and stir well.
- Beef tongue: 400 g
- Cucumbers: 600 g
- White sesame seeds: 5 g
- Garlic: 2 cloves
- Soy sauce: 7 tablespoons
- Light (untoasted) sesame oil: 5 tablespoon
- Rice vinegar: 2 tablespoons