Spicy Cucumber Salad Recipe

  • 1 large or 2 medium European cucumbers (1 to 1¼ pounds)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons peanut or vegetable oil
  • 5 Thai dried red chiles, or 3 for milder heat
  • ½ jalapeno, minced
  • 7 Sichuan peppercorns
  • ½ teaspoon salt
  • ¼ cup packed torn coriander leaves
  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 the seeds.
  2. 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.
  3. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside.
  4. 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 and stir-fry for 20 to 30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
  5. Mound the salad in a shallow bowl. Sprinkle on the coriander leaves and serve immediately.