Cook : Taiwanese Style Cucumber Salad Recipe

This is one of my absolute favorite summertime dishes because it's refreshingly delicious, healthy and super easy to make! It's great as a side dish or starter. I like it as an accompaniment to cold sesame noodles or kimbap. I adapted this recipe based on instructions from my MIL. It works best with Taiwanese cucumbers which are usually available in Asian markets during the summer months. I've also seen them marked as Japanese cucumbers. You can use Persian or kirby cucumbers if you can't find them. The key is to smash the cucumbers instead of cutting them cleanly because the uneven edges absorb the flavor much better.

Taiwanese Style Cucumber Salad Recipe

Ingredients:
6 Taiwanese cucumbers (about 1.5 lbs.) 
1 tsp. sea salt or kosher salt

1 tsp. sugar
1.5 tsp. rice vinegar or white vinegar (the rice vinegar is more fragrant or "xiang" as we say in Chinese)

1.5 tsp. sesame oil

2 cloves finely minced garlic

Directions:
1. Since you're leaving the skin on, wash your cucumbers well and pat dry. I scrub mine with salt. 
2. Cut the ends off and smash the cucumbers open with the side of a cleaver or butcher's knife. 
3. Scrape out the seeds cleanly and break up it up into pieces by hand.
4. Put the pieces into a bowl, add salt and sugar. Thoroughly mix in until fully dissolved. 

5. Cover and let sit in the refrigerator for at least 2 hours.

6. Remove from the refrigerator and drain the cucumbers in a sieve for a few minutes.

7. Once drained, add vinegar, sesame oil, minced garlic and toss. Taste and adjust flavor as needed.

8. Cover and refrigerate for another hour to let it set. After that, it is ready to serve.

For a spicy variation, you can also add a tsp. of chili oil.