Chinese Cucumber Salad

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5

Small Cucumbers

1

Thai Chili Pepper

1 pinch

Granulated Sugar

2 Tbsp

Sea Salt

2 Tbsp

Rice Vinegar

1 tsp

Soy Sauce

1 tsp

Sichuan Peppercorns

as needed

Vegetable Oil

2 cloves

Garlic

to taste

Fresh Cilantro , chopped

Cooking Instructions

HIDE IMAGES

Step 1

To make Sichuan pepper oil, heat Sichuan Peppercorns (1 tsp) in a small pan with some Vegetable Oil (as needed) . Heat until it sizzles. Allow to cool, and set aside. Mince the Garlic (2 cloves) and Thai Chili Pepper (1) .

Step 2

Cut the ends of the Small Cucumbers (5) , then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with Sea Salt (2 Tbsp) and then let sit in refrigerator for 15 minutes.

Step 3

For the dressing, combine the minced thai chilli, Granulated Sugar (1 pinch) , Rice Vinegar (2 Tbsp) , Soy Sauce (1 tsp) , 2 teaspoons of the Sichuan pepper oil, and the minced garlic in a bowl.

Step 4

Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with Fresh Cilantro (to taste) . Serve, and enjoy!