This is a great summertime dish! If you have cucumbers on hand, you can make this dish in about 20 minutes (including marinating time). In this case, I used pickling cucumbers, but you can also use normal cucumbers. I used a recipe similar to the one posted here. The only differences this time are:
1) I only "salted" & squeezed out the water once since pickling cucumbers have less water content than regular cucumbers
2) I used kosher sea salt instead of soy sauce
3) I did not have fresh garlic on hand so I used garlic powder instead
4) I omitted the sugar
The dish was still delicious - crunchy, refreshing, and light. All in all, it's quite flexible how you want to flavor the cucumbers.
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[…] was no question I would make my signature Taiwanese Grilled Corn. I also tossed together a simple Japanese cucumber salad and made a tasty butternut squash crab soup (recipe coming soon!). Finally, I was planning to […]