Hot Weather Dish Options

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BLTs

Shrimp Ceviche

Chicken Lettuce Wraps

Summer Garden Pasta (cherry tomatoes/spaghetti)

Chopped Greek Salad with Grilled Steak

Avocado Shrimp Salad

Cobb Salad

Waldorf Salad

Tomato Sandwiches

Grilled Chicken Salad

Mufaletta Sandwich

Lemon Herb Pasta Salad with Green Beans

Shrimp Lettuce Wraps/ Lobster Rolls

Chicken Salad

Egg Salad

Turkey Sandwich

Sichuan Cucumber Salad

Preparation

2 cucumbers

Peel the cucumbers. Cut each one in half crosswise and then again in half lengthwise; scoop out the seedy pulp
in the middle. Smash each piece of cucumber with the flat side of your cleaver (this makes the cucumbers more
absorbent), then cut the cucumbers into strips about 2 inches long by 1/2 inch wide.

1 teaspoon salt
Put the strips in a bowl, sprinkle the salt over them, and mix thoroughly. Set aside for at least 10 minutes at
room temperature.

Drain the cucumbers and squeeze out all the excess liquid with your hands.

3 scallions
Clean the scallions, then smash each one with the flat side of the cleaver. Cut the scallions, both green part and
white, into 2-inch lengths and add them to the cucumbers.

4 cloves garlic
Smash the garlic cloves with the flat side of your cleaver, then peel. Chop the garlic coarsely, into pieces about
the size of grains of uncooked rice. Add the garlic to the cucumbers.

1-1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon granulated sugar
1/4 teaspoon ground roasted Szechwan peppercorns(optional)
1 teaspoon hot pepper flakes in oil(optional)

Now add the soy sauce, sesame oil, vinegar, sugar, optional ground roasted Szechwan peppercorns, and optional
hot pepper flakes in oil. (If you omit the two optional ingredients, the salad will be considerably less spicy and
not at all hot. In that case, you may need to increase the amount of vinegar and sesame oil you use. But taste the
cucumbers first before you do.) Mix the salad well.

Note: You can serve this salad immediately or you can refrigerate it for several hours and serve it chilled.
In its less spicy form, it goes well with Western food.

*Get your own copy of Mrs. Chiang's Book:

https://archive.org/details/mrschiangsszechw0000chia