Chinese Garlic Cucumber Salad (Liangban Huanggua)

🧂 Ingredients

• 350 g Japanese or Lebanese cucumbers

  (see note)
• 3 cloves garlic
• 1 small Thai bird's eye chili

  (or other small hot pepper)
• 1/4 cup rice vinegar
• 1 tbsp water
• 2 tbsp sugar
• 1.5 tsp salt

Instructions

• 1 Clean the cucumbers, but do not peel them. Cut them in half the long way, and
  then into 2 cm (~1 inch) pieces. Place them into a container with a
  tight-fitting lid.
• 2 Peel and smash (do not mince) the garlic cloves and add them to the cucumbers.
• 3 Coarsely chop the chili and add it to the cucumbers. If you like a milder heat,
  remove the seeds and membranes from the chili.
• 4 Combine all of the remaining ingredients in a bowl and pour over the cucumbers.
• 5 Vigorously shake the container (with the lid on) for about 30 seconds to 'smash'
  the cucumbers. Refrigerate and let stand for at least 15 minutes.

Nutrition Info