Taiwanese cucumber salad
Photo by Jason Oxenham
This cucumber salad is a great side dish for any Chinese food feast - it's especially good as a side with dumplings. Smashing the cucumber (rather than slicing) I was taught helps soak up more flavour. Enjoy.
- Cut ends off cucumbers. Cut cucumber into four pieces, then smash them with the flat side of a large knife. Break it into further chunks, discarding any large clumps of seeds.
- Place the chunks in a bowl and cover and toss with the sugar and salt. Set aside in the refrigerator for about half an hour.
- Strain the liquid and add the vinegar and sesame oil, then toss to coat. Add the garlic, chilli oil, and a sprinkle of salt if required. Set aside until ready to serve - about half an hour, or up to a day. Serve as a side - it's great alongside dumplings or anything else a bit greasy.
If you liked this recipe, try Delaney's spring onion pancakes