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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A spicy and unique Asian salad-easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this! Ingredients:
1 large cucumber |
1 teaspoon salt |
3 tablespoons cooking oil |
3 tablespoons minced garlic |
1 1/2 teaspoons ground toasted szechwan pepper |
2 tablespoons rice vinegar |
2 teaspoons sesame oil |
2 teaspoons sugar |
1 teaspoon asian chili-garlic sauce (found in asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in asian markets) |
Directions:
1. Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
2. Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.
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