A simple raw and Asian-inspired salad.
Hot and Sour Cucumber Salad
- 1 pound Asian cucumbers
- ¼ cup white rice or cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ ounce fresh red chili, finely sliced
- 1 teaspoon finely chopped garlic
Slice the cucumbers in half lengthways and, using a teaspoon, remove the seeds. Cut the cucumber halves into 3-inch by ½inch pieces. Combine the cucumber pieces with the rest of the ingredients in a bowl and allow them to marinate for at least 4 hours or more in the refrigerator, stirring them from time to time. When you are ready to serve, drain them thoroughly.
Asian Vegetarian Feast, by Ken Hom