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This refreshing, boldly textured and flavored salad is from the Yunnan province in southern China, but it originates with the Dai ethnic minority who are related to the people of Laos and Thailand. Which explains why the flavor profile mirrors that of Southeast Asian cooking. Salting the cucumbers draws out excess moisture, preventing it from diluting the other flavors. Serve with grilled meats or seafood along with jasmine rice.
medium garlic cloves, finely grated
teaspoons finely grated fresh ginger
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