Spicy Sichuan Cucumber Salad with Persian

By BobLongo

Ingredients

• 4 Persian cucumbers, sliced to 1/8-1/4″ slices
• 1 tablespoon sugar
• 1/2 cup rice vinegar
• 3-4 tablespoons chili-infused sesame oil
• 2 cloves garlic, sliced
• 1/4 teaspoon salt
• 1 teaspoon hot bean paste (or “chili bean sauce”)
• 1 tablespoon Sichuan peppercorns, crushed

Preparation

Step 1

(makes 3-4 small side servings)

In a saucepan, heat the vinegar and stir in the sugar and salt until completely dissolved. Combine the chili oil and bean paste in a mixing bowl and toss in the cucumber slices and garlic; stir to combine. Pour the rice vinegar over mixture and toss thoroughly. Cover and chill at least 6 hours before serving, or overnight. Sprinkle the crushed Sichuan peppercorns on top for serving.