Dua Chua-Cucumber Salad With Ginger

This recipe is from LêLê, our neighborhood Vietnamese restaurant and is taken from their recently published cookbook.

• Ready In: 45 mins
• Serves: 4

Ingredients

• MARINADE

• 500  ml water
• 200  ml vinegar
• 150  ml sugar
• 2  teaspoons salt

• SALAD

• 2  cucumbers, thinly sliced with seeds removed
• 6  celery ribs, thinly sliced
• 2  red chili peppers, thinly sliced
• 2  large garlic cloves, thinly sliced
• 80  g gingerroot, grated

Directions

1. First make the marinade. Bring all of the marinade ingredients up to a boil in a saucepan and cook until sugar and salt have dissolved. Cool down to room temperature before using.
2. For the salad blend together all of the ingredients together then pour the marinade over and stir together well.
3. Let the salad marinate for at least 2 hours, but longer is better, for up to a 3 day maximum.
4. When ready to serve pour off the marinade. Serve with meat dishes or as a snack.