Cucumber Salad

Chinese Pickled Cucumber Salad Recipe

A lightly pickled cucumber 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
3 cloves garlic, finely diced
1 cayenne 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 young ginger. You can substitute the cucumber with another vegetable such as radish, kohlrabi, cabbage or Chinese cabbage. 

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CHINESE NAME OF RECIPE
涼拌黃瓜
liángbàn huángguā

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