Pickled Cucumber Salad

Pickled Cucumber Salad

(iiang ban huang gua) A lightly pickled salad commonly served in Taiwan as a zesty appetizer.

Ingredients
3 cups oriental cucumbers
1/4 cup carrot slivers
3 tablespoons white rice vinegar
5 cloves garlic, finely diced
1 chili pepper, sliced
3 teaspoons salt
1 teaspoon sugar

Method

1. Scrub cucumber skin well (do not peel). Slice diagonally into 2 cm pieces
2. Sprinkle 2 teaspoons of the salt over the cucumbers and carrot. Mix and refrigerate for 1 to 2 hours (longer time equals more tender vegetables)
3. Rinse off salt and drain
4. Add the remaining teaspoon of salt, the rice vinegar, garlic, chili pepper, sugar. Mix well.
5. Refrigerate for 3 to 4 hours, mix and serve.

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