SICHUAN STYLE CUCUMBER SALAD

This salad can be served two ways. If serving with a spicy dish, omit the chili oil if you want a cooling side dish. If you would like some heat to go with a mild dish, add the chili oil. I make it spicy all the time because I like the heat.

Serves: 4 as a side

■ 2 English cucumbers, about 14 oz (400 g) each

■ 1 tsp (5 mL) sea salt

■ 4 tsp (20 mL) Chinese black vinegar, or balsamic vinegar

■ 1 large clove garlic, minced to paste 1 tbsp (15 mL) soy sauce

■ 2 tsp (10 mL) toasted sesame oil

■ 1 tsp (5 mL) sugar

■ 1-2 tsp (5-10 mL) chili oil, or to taste

■ 2 tsp (10 mL) sesame seeds, toasted

1. Trim the cucumbers and cut in half lengthwise. With a rolling pin, gently crush the cucumber halves until they split into spears.

2. Cut the spears roughly into 1 1/2-inch (3.75-cm) pieces. Place the pieces in a colander, add the salt and toss well.

3. Place over a bowl to catch the liquid and refrigerate for 1 hour.

4. While the cucumbers sit, whisk the vinegar, garlic, soy sauce, sesame oil, sugar and chili oil if using.

5. Pat the cucumbers dry. Transfer to a bowl and toss with the dressing.

6. Sprinkle with the sesame seeds and serve immediately.