Chineasy Cucumber Salad

Name: Chineasy Cucumber Salad
Yield: 4 servings
Ingredients: 1 1 tablespoon Chinkiang vinegar; 1 1 teaspoon Sichuan chili oil; 1 1 teaspoon sesame oil; 1 1 teaspoon turbinado sugar; 1 1/4 teaspoon Kosher salt; 1 3 Persian or Kirby cucumbers or 1 English cucumber; 1 1 teaspoon toasted sesame seeds; 1 2 tablespoons roasted unsalted peanuts, crushed; 1 2 tablespoons cilantro leaves

From the kitchen of Carly

Crisp cucumbers smashed and tossed in tangy Chinkiang vinegar brightened by sesame and Sichuan chili oil. Crunchy peanuts and toasted sesame seeds add textural contrast, while fresh cilantro keeps everything light. A simple, addictive side that pairs with nearly everything.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon Chinkiang vinegar
11 teaspoon Sichuan chili oil
11 teaspoon sesame oil
11 teaspoon turbinado sugar
11/4 teaspoon Kosher salt
13 Persian or Kirby cucumbers or 1 English cucumber
11 teaspoon toasted sesame seeds
12 tablespoons roasted unsalted peanuts, crushed
12 tablespoons cilantro leaves

Instructions

Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
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.
Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.