Szechuan Cucumber Salad

Recipe Ingredients

1		English cucumber (large)
1 teaspoon	5ml	Salt
		Dressing
3		Garlic cloves - minced
2 teaspoons	10ml	Ground toasted Szechuan peppercorns
2 tablespoons	30ml	Rice vinegar
2 teaspoons	10ml	Sesame oil
2 teaspoons	10ml	Sugar
3/4 teaspoon	3.8ml	Chili oil
3 tablespoons	45ml	Vegetable oil

Recipe Instructions

Cut cucumber in half lengthwise, then cut each half crosswise into 3/4-inch sections. To make cucumber fans, score each cucumber section, making cuts close together and cutting to within 1/4-inch of edge each time.

Sprinkle scored pieces with salt. Let stand for at least 30 minutes, then rinse cucumber pieces and pat dry with paper towels. Gently press each cucumber piece so slices spread out to form a fan. Transfer to a serving bowl and set aside.

Heat a small saucepan over medium heat until hot. Add oil, swirling to coat sides. Add garlic and ground peppercorns; cook, stirring, until fragrant. Remove from pan; let cool.

Stir in rice vinegar, sesame oil, sugar, and chili oil until blended. Pour dressing over cucumber fans; mix well. Serve at room temperature or refrigerate and serve cold.

This recipe yields 4 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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