This salad is so easy to prepare, and no matter how often we eat it, it is never enough. In Taiwan it frequently comes to the table with a plate of fried peanuts as an hors d'oeuvre, even before you've had a chance to order. (But watch out--you still get charged for it.)
Use the small, thin-skinned varieties of cucumber native to parts of Asia or the Middle East if you can--they have the best flavor.
1 tablespoon sea salt
1 teaspoon grated ginger
2 tablespoons rice vinegar or red wine vinegar
2 teaspoons roasted sesame oil
1/2 teaspoon sugar
1/2 to 1 teaspoon dried chile pepper flakes
2 to 3 thin strips red bell pepper, for garnish (optional)
Rinse the cucumber pieces thoroughly with cold water, wrap in a cotton towel, and gently squeeze dry. Place in a shallow serving dish.
In a small bowl, blend together the ginger, vinegar, sesame oil, and sugar. Pour over the cucumbers and toss gently to coat. Sprinkle the chile flakes over. Add the optional bell pepper garnish. Serve immediately, or within 2 hours, or cover with plastic wrap until ready to serve.
Ease of Preparation: Easy
Preparation Time: 20 min
plus 20 min sitting time
Recipe By: Jeffrey Alford and Naomi Duguid
From: Seductions of Rice
Used with permission of Workman Publishing Company