- 1/2 cucumber
- good handful of fresh cilantro
- 1-2 mild green chilis, to taste (we used 1 jalapeno)
- 1/4 tsp sugar
- 2 tsp Chinkiang vinegar
- 1/2 tsp sesame oil
- ground white pepper
DirectionsCut the cucumber in half lengthwise, then cut each half into three sections. Cut each section lengthwise into thin slices and put the slices into a bowl. Sprinkle with 1/2 tsp salt, mix well and set aside for 30 minutes or so.
Wash the cilantro, trim off the ends o the leafy stems and cut into lengths to match the cucumber slices. (If you are using cilantro that is sold as leaves only, rather than on the stem, simply chop it roughly.) Thinly slice the chilis, discarding the stem and seeds.
Combine the sugar, vinegar and sesame oil in a small bowl, with s&p to taste (you may not prefer to add salt, because the cucumber may already be a little salty.)
When you are ready to serve, drain the cucumber and squeeze gently to get rid of excess water. Combine with the cilantro and chili, pour over the dressing and mix well.