Lucky Peach's Chineasy Cucumber Salad
Adapted from Lucky Peach 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach
Double or triple this recipe if you want to serve more than two.
Makes about 2 servings.
1 tablespoon Chinkiang vinegar
1 teaspoon Sichuan chile oil
1 teaspoon sesame oil
1 teaspoon turbinado sugar
1/4 teaspoon salt
3 Persian or Kirby cucumbers or 1 English (hothouse) cucumber
1 teaspoon toasted sesame seeds
1 tablespoons crushed roasted unsalted peanuts
2 tablespoons cilantro leaves
Whisk together the vinegar, chile oil, sesame oil, sugar and salt in a medium bowl until the sugar dissolves. Set aside.
Have the cucumbers lengthwise. Set them cut-side down on a cutting board and slightly smash them until the cucumbers crack in a few places (to do this, press down on them with the flat side of a chef's knife, maybe giving the knife a smack with your fist). Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.
Toss the cucumbers in the dressing, portion them out onto plates and top each serving with sesame seeds, peanuts and cilantro.