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Diao Yu Tai Cucumber Salad – Nine Dragons

    Diao Yu Tai Cucumber Salad 2 Kirby cucumbers, about 4 to 5 inches long 1/4 teaspoon salt 1 tablespoon vegetable oil 4 dried red Sichuan peppers 1 cup of white vinegar 1 cup of sugar
  1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
  2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
  3. Heat oil in wok over medium-low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
  4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
  5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.
  This recipe was featured on the Disney Parks Blog by Pam Brandon. I love this cucumber salad. It has the right amount of sweetness counteracted with the right amount of spice from the peppers. It is a great side dish to have on a hot summer day. Enjoy!    

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Ashley

Hi, my name is Ashley and I live in Florida with my husband and our dog, Penelope. Currently, I work in the local culinary industry and enjoy sharing my latest recipe development, travel escapes, and entertainment. Nothing brings people together like an appetizing meal and great conversation

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