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Spicy Cucumber Salad

Source of Recipe


Hot Sour Salty Sweet






List of Ingredients



• 1 large or 2 medium European cucumbers
  
• 2 Tbsp rice vinegar
  
• 1 Tbsp sugar
  
• 2 Tbsp peanut or vegetable oil
  
• 5 Thai dried red chiles (or 3 for milder heat)
  
• 1/2 jalapeno, minced
  
• 7 Sichuan peppercorns
  
• 1/2 tsp salt
  
• 1/4 cup packed torn cilantro leaves
  






Instructions



1. Peel the cucumber, leaving some thin strips of peel on, if you wish, for a decorative effect. Cut lengthwise into quarters and scrape off and discard seeds. Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths. Place in a medium bowl.
   
   
2. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside.
   
   
3. Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeno and peppercorns; stir-fry for 20 to 30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
   
   Mound the salad in a shallow bowl. Sprinkle on the cilantro and serve immediately.
   
   






Final Comments


The cucumbers will soften if they're left standing, so don't pour the hot oil over them until just before you wish to serve the salad.

The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.