Xiao Wan's Light Kimchee

I made a similar dish, Xiao Wan's Kimchee, a while ago. It occurred to me that I should share the recipe... one of my all-time favorites. This light appetizer is quite a refreshing compliment to Xiao Wan's Pork Stew with rice.


Ingredients:

• 5 pickling cucumbers
  
• 1/3 of a medium sized carrot, cut into think coins and halve the coins
  
• 1/4 of a large Daikon radish (about 1 cup) peeled and julienned
  
• 5-6 cloves of garlic, crushed
• 6 slices of fresh ginger (a little more than 1 tbsp)

Dressing:

• 1 1/4 cup Sushi vinegar
• 1 tsp ground white pepper
• 1/2 tsp ground black pepper
• 2 tsp of Szechuan chili sauce, bottled
• 2 tsp sesame oil

Directions:

A: First, remove both ends from each cucumber, cut them into thirds and lightly crush each piece. Cut each piece into 4 strips. Place the cucumbers, carrots, and Daikon radish into a bowl.

B: In a separate larger bowl, place garlic, vinegar, sesame oil, chili sauce, black/white pepper, and ginger. Mix well.

Transfer A into B, sprinkle with sesame seeds, and toss thoroughly until everything is well coated with the dressing. Cover and refrigerate for at least 30 minutes. Serve as an appetizer or with main course.