Chinese Garlic Cucumber Salad
Chinese Garlic Cucumber Salad made with fresh cucumbers, garlic, soy sauce, and rice vinegar.
Ingredients
- ½ tablespoon minced garlic about 2 large cloves
- ½ teaspoon sea salt
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce or tamari for gluten-free
- 1 ½ teaspoons sugar
- ½ to 1 teaspoon red pepper flakes to taste
- 4 to 5 Persian cucumbers about 11–12 ounces
Instructions
- In a small bowl, mix the garlic, sea salt, rice vinegar, soy sauce, sugar, and red pepper flakes. Adjust spice level to taste.
- Let the garlic marinade sit for 10 minutes to allow the flavors to develop.
- Trim the ends of the cucumbers. Slice them in half lengthwise, then slice into thin pieces.
- Transfer the cucumbers to a bowl. Pour the garlic marinade over the cucumbers and toss well to coat evenly.
- Serve immediately, or refrigerate for a few hours before serving for deeper flavor.
Notes
- Best served fresh the same day