Prep 10 mins
Cook 40 mins
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!
- 1 large cucumber
- 1 teaspoon salt
- 3 tablespoons cooking oil
- 3 tablespoons minced garlic
- 1 1⁄2 teaspoons ground toasted szechwan pepper
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)
- 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.
- 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.