Chinese Garlic Cucumber Salad (Liangban Huanggua)

Name: Chinese Garlic Cucumber Salad (Liangban Huanggua)
Total time: 50 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

www.diversivore.com

Your recipes

Total: 50

Servings: 4

Chinese Garlic Cucumber Salad (Liangban Huanggua)

Ingredients

Remove All · Remove Spices · Remove Staples

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.