A traditional Chinese recipe to spice up those homegrown cucumbers.
In this Chinese style cucumber salad, the heat of the chilli and garlic is contrasted with the cool of the cucumber. This dish has a very high garlic content but it is this heat and the acidity from the vinegar that brings the humble cucumber out of its shy little fruit body and transforms it into something quite addictive.
Tip: Use young cucumbers that are crunchy with small tender seeds.
Ingredients
2-3 medium sized cucumbers, topped and tailed
1 tsp salt (for salting)
3 garlic cloves, minced
1 chilli, finely sliced 1 tbsp rice vinegar (or Chinese Chinkiang vinegar) 1/2 tbsp sesame oil 1/2 tsp light soy sauce 1/2 tsp sugar Pinch of sea salt
Method
Cut cucumbers into bite-sized pieces. Transfer into a colander placed over a large bowl. Note: Use young cucumbers that are crunchy with small tender seeds - a variety like 'Mini Munch' works well. If using cucumbers with large seeds or a lot of watery content, use a spoon to scrape out and discard the pulp. Peel cucumbers if they are bitter.
Sprinkle over salt and leave for 30 minutes. Squeeze out moisture from the cucumbers.
Into a separate bowl, combine garlic, chilli, vinegar, sesame oil, light soy sauce, sugar and mix well.
Add dressing to cucumbers and toss through, making sure each piece is coated in the dressing. Add salt to taste.