Chinese cucumber salad. 涼拌黃瓜 (liáng bàn huáng guā)
This is a dish I make often at home. It is easy to prepare, economical , (say cheap if you want :-). It holds up well in the fridge for a few day’s and I use it as appetizer, side dish or snack during any time of the day, but mostly late at night when I want something tasty, fresh and spicy.
Cucumbers, cut into batons
White rice vinegar,
Chili , diced (substitute peper flakes if you must)
Soy sauce, just a small amount, so as not to discolor cucumbers
Salt the cucumbers, cover and let stand for 30 minutes. Discard the salty juices which have collected. Ad all other ingredients, adjust seasoning if necessary.
Note: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with another vegetable such as radish, jicama, cabbage or Chinese cabbage.