Sichuan Cucumber Salad

Middaybikeride's Note:

A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 large cucumber
• 1 teaspoon salt

Dressing

• 3 tablespoons cooking oil
• 3 tablespoons minced garlic
• 1 ½ teaspoons ground toasted szechwan pepper
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1 teaspoon asianchili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)

Directions:

1. Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
2. Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.