This starter staple of Chinese restaurants is made with rice vinegar and sesame oil. Rubbing the cucumbers with salt and draining their liquid is the key to keeping the result crunchy.
Thinly slice the cucumbers, rub with salt, let sit for 20 minutes, then drain the liquid.
Mix the rice vinegar, sugar, garlic cloves and dried hot red chilli into a sauce.
Toss the cucumber slices with the sauce and drizzle with sesame oil.
Transfer to a jar and chill in the refrigerator for 15 minutes.
Drain the cucumber liquid thoroughly, or the sauce turns watery and the result loses its crunch. Allergens: contains sesame (sesame oil).
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