One of my fave Chinese Appetizers.

Ingredients

2 large cucumbers
1 teaspoon salt
2 cloves garlic, minced
1 tablespoon light soy sauce
1 tablespoon Chinkiang black vinegar (or rice vinegar)
1 tablespoon toasted sesame oil
1-2 tablespoons chili oil with sediment
1 teaspoon sugar

Optional

1 teaspoon Sichuan peppercorns
1 tablespoon roasted peanuts or sesame seeds
2 green onions, thinly sliced
Fresh cilantro leaves for garnish

HERE’S HOW YOU MAKE IT!

1. Wash the cucumbers and trim off the ends.
2. Place the cucumbers on a sturdy cutting board and use the flat side of a large knife or a rolling pin to gently smash them until they crack open. This allows them to absorb more dressing.
3. Tear the smashed cucumbers into bite-sized pieces with your hands.
4. Place the cucumber pieces in a colander and sprinkle with salt. Toss to coat evenly.
5. •Let the cucumbers sit for about 20 minutes to draw out excess water.
6. Rinse the cucumbers under cold water to remove excess salt and pat dry with paper towels.
7. If using Sichuan peppercorns, toast them in a dry pan over medium heat until fragrant, then grind them into a coarse powder using a mortar and pestle or spice grinder.
8. In a small bowl, whisk together the minced garlic, light soy sauce, Chinkiang black vinegar, toasted sesame oil, chili oil with sediment, sugar, and ground Sichuan peppercorns (if using) until well combined.
9. In a large bowl, combine the cucumbers, sliced green onions, and the dressing. Toss to coat the cucumbers evenly with the dressing.
10. Sprinkle roasted peanuts or sesame seeds over the salad and toss again.
11. Garnish with fresh cilantro leaves.
12. Serve immediately or refrigerate for a few hours to allow the flavors to meld together.