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 the seeds and pulp out with a

spoon. Slice the cucumbers into 1/4-inch pieces. Sprinkle the cucumber slices with the

salt and toss to coat evenly. Cover and place in refrigerator for an hour. After an hour,

squeeze the cucumber slices of as much liquid as possible with your hand. In a medium

bowl, combine the cucumber with the rice vinegar, sesame oil, and sugar. Add a little

soy sauce and mix the salad. Taste and add more soy sauce until you reach the desired

saltiness. Stir in the chili paste and serve cold or you can let it sit for a day in the sauce in the refrigerator – it will taste even better.