Photo by Gabriele Stabile
Recipe information
Yield
2 servings
Ingredients
1 tablespoon Chinkiang vinegar
1 teaspoon Sichuan chili oil
1 teaspoon sesame oil
1 teaspoon turbinado sugar
1/4 teaspoon Kosher salt
3 Persian or Kirby cucumbers or 1 English cucumber
1 teaspoon toasted sesame seeds
2 tablespoons roasted unsalted peanuts, crushed
2 tablespoons cilantro leaves
Preparation
Step 1
Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
Step 2
Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef’s knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.
Step 3
Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.
Reprinted from Lucky Peach Presents: 101 Easy Asian Recipes. Copyright © 2015 by Lucky Peach, LLC. Photos by Gabriele Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Recipe notes
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