Author Notes: Here’s a salad that you can eat right away — with some grilled fish or lamb with cumin, perhaps — or it can sit around in the fridge for a few days as a mellow pickle to snack on. Adapted very slightly from Hot Sour Salty Sweet by Jeffrey Alford & Naomi Duguid (Artisan Books, 2000). —Genius Recipes
Serves: 4 as a salad or as one of many dishes in a rice meal
Ingredients
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1
large or 2 medium European cucumbers
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2
tablespoons rice vinegar
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1
tablespoon sugar
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2
tablespoons peanut or vegetable oil
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5
Thai dried chiles, or 3 for milder heat
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1/2
jalapeño, minced
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7
Sichuan peppercorns
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1/2
teaspoon salt
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1/4
cup packed torn cilantro leaves
Directions
- Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters 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, jalapeño, and peppercorns and stir-fry for 20-30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
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Mound the salad in a shallow bowl. Sprinkle on the cilantro leaves and serve immediately.
Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.
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The goods.
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Mise en place time. Mince that jalapeño. (If you're careful to avoid touching the white interior ribs that hold the spice, you probably don't need to wear gloves.)
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Slice lengthwise, stack, slice lengthwise again.
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Then mince crosswise; feel sorry for the lonely stem over there.
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Peel the cucumber, leaving some thin zebra strips of peel on if you wish. (That way it stays colorful, while letting the dressing seep in from all sides.)
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Use the flat side of a cleaver or large knife to "bash" the cucumber pieces several times. If you don't like a splattery mess, interpret "bash" to mean "lean forcefully".
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Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths. You're looking for bite size.
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In a small bowl, mix together the vinegar and sugar. If you're using seasoned rice vinegar, skip the sugar.
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Pour over the cucumber, mix well, and set aside. The cucumbers will lightly pickle.
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Set a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan.
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This toasted chile oil clangs with 3 kinds of pepper — Sichuan, dried Thai chiles, and fresh jalapeno. Stir-fry them for 20-30 seconds.
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Pour this over the quick-pickled cucumbers — they'll drink it in.
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With cilantro it's officially a party.
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