I had culture shock experience of produce when I came to the US.
One day, I had “cucumber” on my shopping list, so I was looking for some of them for my dinner salad. But, even though I checked every aisle on produce section, I couldn’t find any. So I asked a person who worked there and she took me to the aisle, but all I could see was a pile of giant zucchini.
As you can guess, that “zucchini” was actually cucumber.
The huge difference of cucumber that I expected was long, crisp, and most importantly, thin.
The looks was a little different, but I’d decided to try it out as same cooking method I used to do in my hometown.
And, I had spent whole night in bathroom.
The cucumber in the US had thick skin, so my stomach had difficulty of digesting it.
After that experience, I tend to avoid eating it, but cucumber ‘s crisp and refreshing taste hold my interest, so the cucumber grown in the US is now get along with me.
Anyway, I’d like to introduce another cucumber salad recipe. The ingredients are just 3 of them and super easy, so you’ve gotta give it try!