01 Jul 2008
Chilled Cucumber Salad
by Chef Alex Yi Zhong
2-3 medium size cucumbers
2 cloves of fresh garlic
fresh cilantro as a garnish
3 tablespoons of Japanese Rice Wine vinegar
(if you don't have it, mix 3 tablespoons of white vinegar
with 6 tablespoons sugar and mix until sugar dissolves)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
Peel and slice cucumbers. Finely chop the garlic and shallot and mix it in with cucumbers. Add the rest of the ingredients. Toss several times to make sure all ingredients are mixed well. Let sit in refrigerator for 2-3 hours before serving. Add slightly chopped cilantro as a garnish on top.
If you like it spicy, add in some Sriracha hot sauce. One teaspoon to start and then add more if desired.