Rinse cucumbers and pat dry. Cut length wise into pieces about 3
inches long. Then into halves the long way.
On a work surface, place a piece of cucumber cut side down. Lay
the blade of a large knife flat on top the cucumber and smash down
lightly with your other hand. Repeat until smashed. Leave the
seeds behind. Cut into 1cm half moons.
Place the cucumber pieces in a strainer and toss with 1 ts salt and 2
ts sugar. Place a plastic bag filled with ice on top of the cucumbers
to serve as a weight and place the strainer over a bowl. Let drain in
refrigerator until ready to serve, up to 4 hours.
Make the dressing- In a small bowl, combine the remaining 1ts salt
and 2ts sugar and rice vinegar. Stir until salt and sugar are
dissolved. Stir in sesame oil, soy sauce, vegetable oil, and garlic
cloves.
When ready to serve, shake cucumbers well to drain off any remaining
liquid and transfer to a serving bowl. Toss in dressing and serve
immediately.
Originally Submitted
11/13/2015
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