Asian Cucumber Salad

By Shawn

Ingredients

• Serves 2
• 2 small cucumbers, or most of a large one
• 1 large shallot, or the white parts of 2 scallions
• 1/2 jalapeno, or green or red bird’s-eye chili
• 3-4 tbsp rice vinegar
• 1-2 tsp water
• 1-2 tsp sugar
• Pinch salt

Details

Adapted from rovinggastronome.com

Preparation

Step 1

Peel the cucumbers and slice lengthwise, then into half-rounds, as thin as you have patience for. Slice the shallot in thin half-rings, or the scallions in rings. Slice the jalapeno in rings, discarding the seeds if you like. Combine all this in a bowl, then add the vinegar, water, sugar and salt and stir to combine. Let sit about 20 minutes if you have the time.