I don't want to be a Fat Guy any more but I still want to eat like a guy.
Szechwan Cucumber Salad
Created by Steve,
Description
This spicy cucumber salad makes a great Chinese or Asian appetizer or side dish with spicy foods. It has a clean taste with just a hint of spice that's a good pallette cleanser. Recently I made a triple batch for a party and everyone loved it.
Ingredients
At a glance
Makes
4 - 6 Servings
2 medium cucumbers
1/2 red bell pepper cut in 1/4 - 1/2 inch dice
1 T canola oil or other light oil
2 cloves garlic pressed or smashed and minced
1 tsp szechwan pepper corns
2 T rice vinegar
1 T sugar or honey
1 tsp sesame oil
1 - 2 tsp garlic chili paste 
pinch salt
Optional
1 T cilantro
1 small shallot sliced thin
Methods/steps
- Peel and slice the cucumbers lengthwise into quarter. Using a spoon scrape out the seeds, then cut into 1/2 inch lengths, sprinkle with salt and let them sit in a colander for about 10 minutes.
- Take the oil, garlic and smashed pepper corns and heat over medium heat in a small pan for about 5 minutes or in the microwave for 1 minute. Don't let the garlic turn brown. You just want the flavors to blend and the garlic to mellow.
- When the oil has cooled, whisk it with the remaining ingredients, too with the cucumbers and serve. This is best after at least 30 minutes in the fridge but you can make it a day ahead.
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Additional Tips
If you can't find Szechwan pepper corn (I recommend that you try) use red pepper flakes instead.