The garlic, the sourness, and the crunchiness of this cucumber salad always reminds me of China. I love using lots of garlics, it gives a little spiciness into this, as the dried chilis tend to be more of peppery taste rather than spicy. But feel free to adjust this. And make sure that you don’t have any meetings after eating this salad, you know what I mean… :p
Enjoy this salad as appetizer or simply as a snack, it’s healthy and delicious!
Total Time: 15 minutes
1 pcs. Cucumber, crushed & chopped
1 handful Dried chilis, cut
4 cloves Garlic, minced
1 tbsp Soy sauce
1 tbsp Chinkiang vinegar
1 tsp Sugar
- Using a hammer or any kitchen utensil that can tap/crush the cucumber and cut them into approximately 1 cm. The crushing will release the juice of the cucumber and it can absorb the sauce quicker too. Place it in a bowl.
- Mix it with soy sauce, black vinegar, sugar, and dried chilis.
- Ready to serve. Or you can store them in a Tupperware in a fridge for 1-2 days. The longer it sits in the fridge the stronger the taste will be (just not too long).