Chinese Cucumber and Garlic Salad

There are many delicious dishes that I had on my recent trip to China, but only one of them did I have twice--this refreshing cucuber salad that is both simpe and refreshing, the perfect dish to add to a repertoir of cucumber salads for the summer.  You can make this with chilis or without.


1 cucumber, cut into bite-sized pieces
4 cloves of garlic minced
1/4 tsp. sugar
dash of toasted sesame oile
1 tsp. light soy sauce
1 tsp. brown rice vinegar
dash of salt to taste
pepper flakes to taste if desired

Toss the ingredients in a bowl and mix, taste, and adjust the seasoniing.  It should have a prominent but not overpowering garlic flavor (the region of China I had this in is know for it's small flavorful garlic bulbs).  The sweet-salty-sour flavors should be balanced, and if you add hot, add that balance into your mix.  The salad can be served at the beginning of a meal or as a side dish.