Ingredients:
1 cucumber (about 8 ounces- or 250 grams)
1 teaspoon salt
2 teaspoons granulated white sugar
2 teaspoons Chinese rice vinegar
1 teaspoon salt
2 teaspoons granulated white sugar
2 teaspoons Chinese rice vinegar
Directions:
1. Rinse the cucumber thoroughly with cold running water.
2. Cut off the ends of the cucumber and discard. Quarter the cucumber lengthwise. Slice off the seeds and discard. Slice the cucumber diagonally into pieces, each about 1/2-inch wide.
3. Transfer the sliced cucumber to a bowl and sprinkle salt over. Stir and then let the salted cucumber sit at room temperature for 30 minutes. Drain the liquid from the bowl, rinse the cucumber and drain again. Transfer the cucumber to a plastic bowl (with a matching lid).
4. Add sugar and vinegar to the cucumber in the bowl. Place the lid on top and shake it to combine. Refrigerate the cucumber salad for at least one hour before serving.
2. Cut off the ends of the cucumber and discard. Quarter the cucumber lengthwise. Slice off the seeds and discard. Slice the cucumber diagonally into pieces, each about 1/2-inch wide.
3. Transfer the sliced cucumber to a bowl and sprinkle salt over. Stir and then let the salted cucumber sit at room temperature for 30 minutes. Drain the liquid from the bowl, rinse the cucumber and drain again. Transfer the cucumber to a plastic bowl (with a matching lid).
4. Add sugar and vinegar to the cucumber in the bowl. Place the lid on top and shake it to combine. Refrigerate the cucumber salad for at least one hour before serving.
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