- 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
- 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.
- 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.
- In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside.
- 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.
- Mound the salad in a shallow bowl. Sprinkle on the coriander leaves and serve immediately.