Cool (garlicky) cucumber salad {recipe} and Night Owl Paper Goods winner!

The humble cucumber can sometimes by a lone salad bystander, but when it’s punched up with vinegar and garlic (perhaps even a chili pepper), it’s a star on its own.  This recipe is a childhood favorite and a dish you may find in Taiwanese or Korean cuisine.  It’s undeniably fitting in the summer, but I like the coolness all year round with salads, sandwiches or by itself as an appetizer.

Hope you enjoy this familiar recipe!  I just had some for breakfast.  I know, odd, but I can eat anything for breakfast.

Cool Cucumber Salad

Time: 4 hours to overnight (time but not labor intensive)

Ingredients

• 2 cucumbers (preferably Kirby or Japanese)
• 2 cloves garlic, minced
• 1/2 tablespoon of salt, divided in half
• 1/2 tablespoon vinegar
• 1/2 teaspoon sugar
• 1 teaspoon chopped chili pepper (optional)

Preparation

1. Slice cucumbers thinly.
2. Set cucumbers into a prepared bowl and sprinkle half of the salt over the top of the cucumbers.  This is meant to dry the cucumbers, not flavor them,  Refrigerate for two hours.

3. Remove from refrigerator and discard excess water.  Flip cucumbers over and sprinkle remaining salt over cucumbers. Refrigerate again for two or more hours.

4. Remove from refrigerator and rinse cucumbers.

5. Shake off water and add garlic, vinegar, and sugar (and chili pepper if desired).
Eat immediately or leave it to marinade a bit in the ingredients since flavor will be more pronounced.

Now for the winner of the Night Owl Paper Goods giveaway….

…congrats to Annemarie at Brunch at Saks!

Please contact me within 3 days with your stationary choices and info!

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