Chineasy Cucumber Salad

chinese cucumber salad asian peanut sesame oil sesame chile cilantro vinegar

N/A

2 servings

Source

Ingredients

1 tablespoon Chinkiang vinegar

1 teaspoon Sichuan chili oil

1 teaspoon sesame oil

1 teaspoon turbinado sugar

1/4 teaspoon Kosher salt

3 Persian or Kirby cucumbers or 1 English cucumber

1 teaspoon toasted sesame seeds

2 tablespoons roasted unsalted peanuts, crushed

2 tablespoons cilantro leaves

Method

Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.

Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef’s knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.

Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.