Spicy Chinese Cucumbers
My boyfriend is Taiwanese and one of his fondest childhood memories of visiting relatives in New York is eating these cucumbers. I have searched the internet far and wide, tried several different types of cucumbers, and several different recipes before I found the perfect one. This recipe is as authentic as I can get to his aunt's spicy chinese cucumber recipe. Persian cucumbers are a must - they have an extra crispy crunch to them that makes this dish extra yummy. Spicy Chinese Cucumber Salad http://userealbutter.com/2009/04/04/spicy-chinese-cucumber-salad-recipe/ 2 lbs. cucumbers (my favorite are the Persian cucumbers) 1/2-1 tsp salt (to taste) 2-3 tbsps rice vinegar, to taste 1/2-1 tbsp sesame oil, to taste 1/2 tbsp sugar, to taste 2-3 tbsps soy sauce, to taste 1/2-1 tbsp chili paste, to taste (optional) Wash and then peel the cucumber skins in alternating stripes (or peel completely or not at all). Slice the cucumbers in half lengthwise and scoop