Szechuan Cucumber Salad
- 1 large or 2 medium-sized cucumbers, peeled
- 5 mL (1 teaspoon) salt
- 45 mL (3 tablespoons) cooking oil
- 2 cloves garlic, minced
- 5 mL (1 teaspoon) red chili flakes
- 30 mL (2 tablespoons) rice vinegar
- 10 mL (2 teaspoons) sesame oil
- 15 mL (1 tablepoon) sugar
- 5-10 mL (1 or 2 teaspoons) chili garlic paste
- Cut the cucumber(s) in half lengthwise, then cut each half again so you have quartered strips.
- Cut or scoop out the seedy middle section.
- Slice each strip into 3cm (1 inch) cubes.
- Put the cucumbers in a bowl, and toss with salt.
- Set aside for 5 to 10 minutes, as the salt draws out excess moisture from the cucumbers.
- Heat a small pan on medium-low heat.
- Add cooking oil, then add garlic and Sichuan pepper.
- Cook until fragrant, but careful to not to let the garlic burn.
- Set aside in a small dish to cool.
- Drain the cucumbers through a strainer or sieve, and return them to the bowl.
- In a separate bowl, mix the rice vinegar, sesame oil, sugar, and chili garlic paste.
- Pour the mixture over the cucumbers.
- Add in the garlic and pepper that was cooling, and mix well.
- Serve at room temperature, or chill in the fridge for up to a day to serve cold.