涼拌黃瓜 (liángbàn huángguā) A lightly pickled salad commonly served in Taiwan as a zesty appetiser. Pickled
This is a simple
dish but it needs to be prepared half a day in advance.
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
Scrub cucumber and rinse skin well (do not peel).
cucumbers lengthways into quarters. Cut crossways into
Slice carrot into matchstick-sized
Sprinkle 2 teaspoons of salt over cucumbers
and carrot. Mix in.
Refrigerate for 1 hour.
Rinse off salt and drain.
Add remaining teaspoon
of salt, rice vinegar, garlic, chilli pepper, sugar. Mix
Refrigerate for a further 3 hours, mix
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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