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Chinese cucumber salad. 涼拌黃瓜 (liáng bàn huáng guā)
This is a dish I make often at home. It is easy to prepare, economical , (say cheap if you want :-). It holds up well in the fridge for a few day’s and I use it as appetizer, side dish or snack during any time of the day, but mostly late at night when I want something tasty, fresh and spicy.
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Ingredients :
Cucumbers, cut into batons
White rice vinegar,
Garlic, paste
Ginger, grated
Chili , diced (substitute peper flakes if you must)
Soy sauce, just a small amount, so as not to discolor cucumbers
Sesame oil,
Kosher salt,
Sugar,
Method :
Salt the cucumbers, cover and let stand for 30 minutes. Discard the salty juices which have collected. Ad all other ingredients, adjust seasoning if necessary.
Note: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with another vegetable such as radish, jicama, cabbage or Chinese cabbage.
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