Sichuan Cucumber Salad

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!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  large cucumber
• 1  teaspoon salt

• Dressing

• 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)

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.