Ingredients
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon Sichuan chili oil
- 1 teaspoon sesame oil
- 1 teaspoon turbinado sugar
- 1/4 teaspoon Kosher salt
- 3 Persian or Kirby cucumbers or 1 English cucumber
- 1 teaspoon toasted sesame seeds
- 2 tablespoons roasted unsalted peanuts, crushed
- 2 tablespoons cilantro leaves
Directions
- 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.
