Pickled Cucumber Salad

 

Most of Chinese like this simple dish, we can often order it in restaurent and cook it at home as well.

 

Ingredients

3 oriental cucumbers
1/2 medium-sized carrot
2 tablespoons white rice vinegar
5 cloves garlic, finely diced
1 chilli pepper, sliced
3 teaspoons salt
1 teaspoon sugar

Method

1. Scrub cucumber skin well.
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 to 2 hours (longer time equals more tender vegetables).
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 to 4 hours, mix and serve.

Notes: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with other vegetables, such as kohlrabi, cabbage or Chinese cabbage.

1 comment to Pickled Cucumber Salad

  • That looks delicious and healthy. Chinese foods makes good use of vegetables.

    I’m going to make this at home.

    I’m going to link to your blog, maybe you can link to ours.

    Thanks

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