Servings: 4

2 English cucumbers 2 English cucumbers
1 1/2 tsp kosher salt 1 ½ tsp kosher salt
4 tsp Chinese black vinegar 4 tsp Chinese black vinegar
1 tsp Garlic, minced to a paste 1 tsp Garlic, minced to a paste
1 tsp Sesame seeds 1 tsp Sesame seeds
1 T soy sauce 1 T soy sauce
2 tsp toasted sesame oil 2 tsp toasted sesame oil
1 tsp sugar 1 tsp sugar

Wash and trim the ends off the cucumbers. Cut them into thirds.
Place cucumber into gallon ziplock bag. Smash cucumbers with back of a small skillet. Gentle but firm smashing. Break them into 3 or 4 spears. Break apart with hands any that haven’t completely separated into spears. Want 1 ½ inch pieces. Any seeds in bag leave them. We don’t want them.
Toss Cucumber in colander with salt. Let them sit for 15 to 30 minutes to draw out liquid.
Mix vinegar and garlic and let set 5 to 15 minutes so garlic mellows out.
Toast sesame seeds in small skillet over med heat 3 to 5 minutes. Shake pan occasionally. Pull off heat when toasted.
Make dressing: Add to small bowl with vinegar and garlic, soy sauce, sesame oil, and sugar. Whisk it to combine.
Put drained cucumber in a large bowl. No need to rinse. Pour dressing over the top. Pour sesames over top and toss.
Ready to serve.

If not serving it with spicy rich food make Sichuan Chili Oil to drizzle on top.  If not serving it with spicy rich food make Sichuan Chili Oil to drizzle on top.
Sichuan Chili Oil  Sichuan Chili Oil
Makes about 1 1/2 cups  Makes about 1 ½ cups
½ cup Asian chili powder  ½ cup Asian chili powder
2 T sesame seeds  2 T sesame seeds
2 T Sichuan peppercorns, crushed  2 T Sichuan peppercorns, crushed
½ teaspoon salt  ½ teaspoon salt
1 cup vegetable oil  1 cup vegetable oil
1 (1-inch) piece ginger, unpeeled, sliced into 1/4-inch rounds and smashed  1 (1-inch) piece ginger, unpeeled, sliced into ¼-inch rounds and smashed
2 bay leaves  2 bay leaves
3 star anise pods  3 star anise pods
5 green cardamom pods, crushed  5 green cardamom pods, crushed
BEFORE YOU BEGIN  BEFORE YOU BEGIN
Asian chili powder is similar to hot red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper flakes, called gochugaru, are a good alternative.  Asian chili powder is similar to hot red pepper flakes but is milder and more finely ground. A Sichuan chili powder is preferred, but Korean red pepper flakes, called gochugaru, are a good alternative.
INSTRUCTIONS  INSTRUCTIONS
Place chili powder, sesame seeds, half of peppercorns, and salt in heatproof bowl. Heat oil, ginger, bay leaves, star anise, cardamom pods, and remaining peppercorns in small saucepan over low heat. Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (mixture may bubble slightly); discard solids in strainer. Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using. (Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)  Place chili powder, sesame seeds, half of peppercorns, and salt in heatproof bowl. Heat oil, ginger, bay leaves, star anise, cardamom pods, and remaining peppercorns in small saucepan over low heat. Cook, stirring occasionally, until spices have darkened and mixture is very fragrant, 25 to 30 minutes. Strain oil mixture through fine-mesh strainer into bowl with chili powder mixture (mixture may bubble slightly); discard solids in strainer. Stir well to combine. Once cool, transfer mixture to airtight container and let stand for at least 12 hours before using. (Oil can be stored at room temperature for up to 1 week or refrigerated for up to 3 months.)