Chinese Cucumber & Ginger

The boy has won and we’re getting a Chinese takeaway. This is a refreshing dish to serve alongside whatever dishes you have ordered.

2 cucumbers

1tsp salt

¼ cup white vinegar

1 ½ tsp sugar

1 ½ tsp grated ginger

So simple. Peel the cucumbers and then run a fork down each one, giving them a fluted/ridged effect.

Slice them and place them in a bowl with the salt, to remove excess water. Let them stand for 30 minutes and drain off any excess water. Rinse and pat dry with kitchen paper; though don’t be too scrupulous with the drying. You’re removing excess water, not trying to get them bone dry.

Combine everything else, mixing well, and let it rest in the refrigerator for an hour or so. The boy really likes the freshness of this against some of the thick Chinese sauces and rice. I’m hoping it dilutes the effect of some of the Monosodium Glutamate before he starts bouncing off the walls.