Taiwanese Cold Cucumbers

Cucumbers are another fabulous summer food.  Crisp and refreshing, there are a million different ways to prepare them.  This is a great Taiwanese side dish that I love to have with rice or cold noodles. 

Ingredients: Kirby or Chinese cucumbers, salt, sugar, toasted sesame oil, minced garlic, white vinegar.

1. Cut the cucumber into wide strips and remove all seeds.  Toss with a bit of sugar and salt, cover, and set in the refrigerator for two hours. 

2. Drain cucumbers.  Add vinegar and toasted sesame oil to taste.  Mix in the minced raw garlic.  Then cover and refrigerate again for at least 30 minutes before serving.  Personally, I think the cucumbers taste best after sitting in the refrigerator overnight to soak up the marinade. 

This is a basic version of the recipe – feel free to experiment with other add-ins such as soy sauce or chillies. 

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