Ingredients

• 2 large cucumbers, preferably English or Persian
• 1 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon chili oil
• 1 garlic clove, finely grated
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon ground Szechuan peppercorns
• 1 scallion, thinly sliced
• Optional: 1 teaspoon crushed dried chilies

Instructions

1. Cut the cucumbers into bite-size spears or gently smash them with the side of a knife, then slice into rough pieces.
2. Toss the cucumbers with salt and let stand for 10 minutes. Drain off the released liquid.
3. In a bowl, mix rice vinegar, soy sauce, sugar, sesame oil, chili oil, garlic, sesame seeds, and Szechuan peppercorns.
4. Add the cucumbers and toss until fully coated.
5. Chill for 15 minutes before serving.
6. Finish with scallions and extra chili oil if desired.