Source: Sunrise Asian Cookbook
Ingredients
- 3 English cucumbers
- 1 tablespoon kosher salt
- 1 large onion
- 3 (or more) cloves garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon sugar
- Cayenne pepper, to taste
- Dash paprika
Instructions
Cut cucumbers in half lengthwise, then half again lengthwise. Scoop out and discard the seeds. Chop into 1/2 inch pieces. Place in a colander and pour salt over; let stand for at least 15 minutes. Meanwhile, chop onion into chunks similar in size to the cucumber pieces.
Rinse salt off cucumbers and squeeze or pat dry. Add onions and remaining ingredients (garlic, ginger, sugar, and spices) and stir to combine. Refrigerate until ready to serve.
Glenda’s
Secrets of Success
- This salad is definitely an acquired taste. The recipe calls for 1 clove of garlic for 2 large cucumbers. I use at least three times that much garlic as well as more ginger and lots of red pepper. Surprisingly, I prefer bottled minced garlic to fresh garlic for this recipe. The salad will get spicier as it chills, so tasting when you first make it is deceptive.
- You can use any cucumbers, but English cucumbers do not need peeling, do not have a lot of seeds, and are not bitter like regular cucumbers. You can use any onions, but I use sweet onions.
“You don’t make friends with salad! You don’t make friends with salad!”
Homer Simpson, The Simpsons
Cooking with the Claremons 
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