Chilled Cucumber Salad

This is taken from Kylie Kwong's recipe in her book "Simple Chinese Cooking".

Main

• 5 small cucumbers, peeled
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• pinch ground black pepper

Dressing

• 2 tablespoons light soy sauce
• 2 garlic cloves, finely sliced
• 1 tablespoon finely diced ginger
• 1/2 teaspoon sesame oil

1. Cut cucumber in half lengthways and scoop out the seeds using a spoon.
2. Place cut side down on a chopping board and cut on the diagonal into 3/4 inch pieces.
3. Place cucumber in a bowl, sprinkle with sugar and salt, then mix well.
4. Cover and refrigerate for 30 minutes.
5. Combine the dressing ingredients in a small bowl and stir to combine..
6. Drain the cucumbers and, using your hands, gently squeeze away any excess liquid.
7. Combine the cucumber in a serving bowl with the dressing.
8. Sprinkle with pepper and serve immediately.