Chinese Garlic Cucumber Salad (Liangban Huanggua)

Name: Chinese Garlic Cucumber Salad (Liangban Huanggua)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 350 g Japanese or Lebanese cucumbers ((see note)); 3 cloves garlic; 1 small Thai bird's eye chili ((or other small hot pepper)); 1/4 cup rice vinegar; 1 tbsp water; 2 tbsp sugar; 1.5 tsp salt

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Sean

chinese cucumber salad chinese smashed cucumbers

Chinese Garlic Cucumber Salad (Liangban Huanggua)

Ingredients

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Instructions

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Step 1

Clean the cucumbers, but do not peel them. Cut them in half the long way, and then into 2 cm (~1 inch) pieces. Place them into a container with a tight-fitting lid.

Step 2

Peel and smash (do not mince) the garlic cloves and add them to the cucumbers.

Step 3

Coarsely chop the chili and add it to the cucumbers. If you like a milder heat, remove the seeds and membranes from the chili.

Step 4

Combine all of the remaining ingredients in a bowl and pour over the cucumbers.

Step 5

Vigorously shake the container (with the lid on) for about 30 seconds to 'smash' the cucumbers. Refrigerate and let stand for at least 15 minutes.