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Cucumber Salad, Addictive (P, TNT)
Source: Adapted from Jing-Jing in Palo Alto
Serves: 4 to 6

1 big hothouse cucumber or 2 regular ones
2 tbsp. canola oil
2 to 4 dried hot chili peppers
2 to 6 cloves garlic, sliced thin

2 tbsp. sugar
2 tbsp. white vinegar
1 tbsp. soy sauce
1 tsp. salt
Splash sesame oil

Leave skin of cucumbers on if it's palatable, or peel if it's not.

Slice lengthwise into eighths, cut seeds out (optional, but most people prefer the salad pretty crunchy). Cut into 2" to 4" long pieces, and place in serving bowl.

Heat vegetables in small frying pan, until chilies start to darken.

Toss garlic in with chilies and heat until chilies blacken and garlic is toasty; pour hot oil over cucumbers, toss immediately to barely cook.

Add marinade ingredients to cucumbers, toss.

This can be served immediately, but improves significantly if you make it at least an hour ahead of time and toss occasionally to let the cucumbers marinate.

Poster's Notes:
It gets a bit soggy when left overnight. If you wanted to make it ahead, what you could do would be to cook the cucumbers in the hot oil, make the dressing separately, and then combine the two an hour or two before you intend to serve it.

This recipe multiplies easily, although it's sometimes a good idea to tweak the amount of dressing slightly downwards so there isn't so much liquid.

Shredded or finely sliced carrots make a lovely and colorful addition, by the way.

Posted by Leah Xemblonsky

Nutritional Info Per Serving: N/A