Cold Cucumber Salad

This is it! And it's so easy! This is based on a recipe from Ken Hom's book, Quick & Easy Chinese Cooking. This salad transcends "Asian" -- we double it and serve this at any summer time BBQ and also bring it to potlucks. This is always a hit. Best of all, my picky DH loves it! In Ken Hom's own words, "Here is a really quick and easy recipe in which you salt the cucumbers and sweat the moisture from them for 15 minutes. They acquire a cooked texture without cooking and make a charming first course. They can also serve as a picnic dish or as part of a summer salad."

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb cucumber
• 2  teaspoons salt

• Sauce

• 1  tablespoon  finely chopped shallot
• 2  teaspoons  finely chopped garlic
• 1  teaspoon light soy sauce
• 1  teaspoon dark soy sauce
• 2  tablespoons  Chinese white rice vinegar
• 2  teaspoons sugar
• 1  small  fresh red chile, finely chopped
• 1  tablespoon  toasted sesame oil
• 1⁄4 cup  sweet red pepper, cut in strips and blanched (optional)

Directions

1. Peel cucumbers and slice in half lengthwise.
2. Using a teaspoon, carve out the bitter seeds and discard.
3. Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce.
4. Whisk sauce ingredients together in small bowl.
5. Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes.
6. Garnish with red pepper strips, if using.