This is a great salad to eat with some type of meat. We paired this with chicken adobo tonight and I habe also served this with Asian sparerib, Korean spare ribs, or braised Asian porkbelly and a side of rice.
4-6 Persian cucumbers thinly slice. I used a mandolin so it's all even.
Mix in a bowl:
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon ground pepper
1 teaspoon coarse chili powder
Then put in sliced cucumbers and mix evenly. I chill in fridge 30 minutes before serving so it's cold.
This will serve about 4 people.