Spicy Sichuan Cucumber Salad

Ingredients:

• 4 Persian cucumbers, sliced to 1/8-1/4″ slices
• 1 tablespoon sugar
• 1/2 cup rice vinegar
• 3-4 tablespoons chili-infused sesame oil
• 2 cloves garlic, sliced
• 1/4 teaspoon salt
• 1 teaspoon hot bean paste (or “chili bean sauce”)
• 1 tablespoon Sichuan peppercorns, crushed

Instructions:

1. In a saucepan, heat the vinegar and stir in the sugar and salt until completely dissolved. Combine the chili oil and bean paste in a mixing bowl and toss in the cucumber slices and garlic; stir to combine. Pour the rice vinegar over mixture and toss thoroughly.
2. Cover and chill at least 6 hours before serving, or overnight. Sprinkle the crushed Sichuan peppercorns on top for serving.

http://noteatingoutinny.com/2012/06/29/spicy-sichuan-cucumber-salad-with-persian-cucumbers/