Sichuan Cucumber Salad

Adopted from NYT: https://cooking.nytimes.com/recipes/1017629-chinese-smashed-cucumbers-with-sesame-oil-and-garlic

Ingredients:

2 large English cucumbers
salt

white sugar

Dressing:

1 t kosher salt
2 t granulated sugar
1 ½ T rice vinegar
1 T sesame oil
1 T soy sauce
1 T extra-virgin olive oil
2 large garlic cloves, minced or put through a press
1 T red pepper flakes

minced cilantro, ad libitum

2 t toasted white sesame seeds

Instructions:

1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise. Crush by putting side of cleaver against cucumber and smacking with hand.

  
2. Place the cucumber pieces in a bowl with a big pinch of salt and sugar.  Mix by hand and refrigerate for 15-30 minutes to pull water out of the cucumbers.  

 

3. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil, olive oil, soy sauce, and red pepper flakes.

4. Drain cucumbers and toss in dressing.  Return to fridge for >10min.  

5. Serve after a final toss in cilantro and sesame seeds.