A lightly pickled salad commonly served in Taiwan as a zesty appetiser.


            This is a simple dish but it needs to be prepared half a day in advance.
 



Ingredients:
  • 3 oriental cucumbers
  • 1/2 medium-sized carrot
  • 2 tablespoons white rice vinegar
  • 5 cloves garlic, finely diced
  • 1 chillie pepper, sliced
  • 3 teaspoons salt
  • 1 teaspoon sugar

Method:
  1. Scrub cucumber skin well (do not peel). 
  2. Cut cucumbers lengthways into quarters. Cut crossways into finger-length pieces.
  3. Slice carrot into matchstick-sized slivers.
  4. Sprinkle 2 teaspoons of salt over cucumbers and carrot. Mix in.
  5. Refrigerate for 1 to 2 hours (longer time equals more tender vegetables).
  6. Rinse off salt and drain.
  7. Add remaining teaspoon of salt, rice vinegar, garlic, chilli pepper, sugar. Mix well.
  8. Refrigerate for a further 3 to 4 hours, mix and serve
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