- Sichuan cuisine is known for being pretty fiery. This cucumber salad acts as a cooling palate cleanser to nibble on between spicy bites—but it also works as a fab appetizer.
- 2 English Cucumbers (large, washed)
- 1 1/2 tsp Salt
- 4 tsp Rice Vinegar or 3 tsp White Vinegar
- 1 tsp Garlic (grated to a paste)
- 1 tbsp Light Soy Sauce
- 2 tsp Toasted Sesame Oil
- 1 tsp Sugar
- 1 tbsp Toasted Sesame Seeds
- 2 tbsp Hotchaa! Chili Oil
- Scallions (Thinly sliced, for garnish, optional)
Slice each cucumber crosswise into three equal parts. Place the cucumbers in large sealable freezer bag and, using a rolling pin or small skillet, give the cucumbers a few good whacks to smash them. After a few whacks, the cucumbers will flatten and split into 3-4 lengthwise spears. Break the spears into 1-inch/bite-sized pieces. Set the cucumber pieces into a colander and sprinkle salt over them. cucumbers, toss to coat, and let them stand for 15 minutes. In the meantime, whisk the vinegar and garlic together in small bowl; let it stand for 5 minutes. After 5 minutes, add the soy sauce, sesame oil, and sugar. Whisk it well until the sugar has completely dissolved. Place the cucumbers in a serving bowl; Pour the dressing over the cucumbers and give them a light toss. Drizzle 1-2 TBSP of Hotchaa! Chili Oil over the cucumbers and garnish them with toasted sesame seeds and sliced scallions. Enjoy!