- 1 large cucumber, preferably organic (unwaxed)
- 2 teaspoons salt
- 2 1/2 tablespoons plain rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons palm sugar (jaggery) or packed light brown sugar (see headnote)
- 2 teaspoons chili oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon light soy sauce (see headnote)
Lay the cucumber on a cutting board. Smack it lightly with a cleaver or a rolling pin, breaking it into chunks. Chop coarsely and transfer to a colander, sprinkling it with the salt. Let stand for 30 minutes, then rinse and pat dry with paper towels.
Combine the vinegar, garlic, palm or brown sugar, chili oil, toasted sesame oil and light soy sauce in a bowl. Add the cucumber to the mixture and let stand to soak up the flavors for 10 minutes before serving. 2 servings