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Pickled Cucumber Salad  

Pickled Cucumber Salad 涼拌黃瓜 (liángbàn huángguā) A lightly pickled salad commonly served in Taiwan as a zesty appetiser.



 

This is a simple dish but it needs to be prepared half a day in advance.

Serves 4

Ingredients
3 oriental cucumbers
1/2 medium-sized carrot
2 tablespoons white rice vinegar
5 cloves garlic, finely diced
1 chilli pepper, sliced
3 teaspoons salt
1 teaspoon sugar

Method

  1. Scrub cucumber and rinse skin well (do not peel). 
  2. Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces. 
  3. Slice carrot into matchstick-sized slivers.
  4. Sprinkle 2 teaspoons of salt over cucumbers and carrot. Mix in.
  5. Refrigerate for 1 hour.
  6. Rinse off salt and drain.
  7. Add remaining teaspoon of salt, rice vinegar, garlic, chilli pepper, sugar. Mix well.
  8. Refrigerate for a further 3 hours, mix and serve.

Notes: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with another vegetable such as radish, kohlrabi, cabbage or Chinese cabbage.

 
   
   

 

 
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