Spicy garlicky dressing and cucumber
Xueci Cheng
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Ingredients
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250 g baby or Persian cucumbers
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½ tsp salt
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1 clove garlic
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2 tsp dark rice vinegar
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2 tsp light soy sauce
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1–2 tbsp chili oil
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½ tbsp sugar
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1 tsp sesame oil
Directions
Remove the ends of the cucumbers and cut them into roughly 2 cm pieces.
Season with ½ tsp salt and let sit for about 20 minutes, then drain off the water.
In a small bowl, grate the garlic and mix with 1 tsp water to dilute it slightly.
Add the dark rice vinegar, light soy sauce, sugar, chili oil, and sesame oil, mix to combine.
Toss the cucumbers with the dressing and top with chili oil.
