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Taiwanese Cucumbers
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| Taiwanese Cucumber Salad ~makes about 3 cups 7 Persian cucumbers (about 1 1/4 pound) or similar | |
| 2 teaspoons | sugar |
| 1/2 teaspoon fine sea salt + extra | |
| 1 tablespoon | white vinegar |
| 1 tablespoons | sesame oil |
| 1 teaspoon | minced garlic |
Instructions -
1. Cut ends off cucumbers. Smash them with the flat side of a cleaver
2. Break into pieces by hand, discarding any clumps of seeds.
3. Place cucumber pieces in a large bowl and toss with sugar and salt. Cover and rest in the refrigerator for 2 hours.
4. Drain cucumbers. Add vinegar and sesame oil, and toss to coat. Taste and add salt if needed. Add garlic and mix. Cover and refrigerate for at least 30 minutes, or until serving. It’s best to serve the same day but will keep for 3 days.
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