Recipe taken from The International Table: Recipes from the Seattle Sister Cities
This refreshing salad is a great snack—especially during the hot and humid summer months in Kaohsiung. Salty, crunchy, sweet, and slightly sour, Taiwanese love eating these pickles with congee or as a side to a variety of savory dishes. Serves 4.
3 Persian cucumbers
1/2 medium carrot
3 tsp salt, divided
2 Tbsp white rice vinegar
5 garlic cloves, finely diced
1 chili pepper, sliced
(remove the seeds and pith to reduce
1 tsp sugar
Scrub cucumbers and rinse skin well (do not peel). Cut lengthwise into quarters and then crosswise into fingerlength pieces. Peel and julienne the carrot. Sprinkle 2 teaspoons of salt over the cucumbers and carrot, and mix well. Refrigerate for 1 hour.
Rinse off salt and drain thoroughly. Add the remaining teaspoon of salt, rice vinegar, garlic, chili pepper, and sugar. Mix well. Refrigerate for an additional 3 hours.