Sichuan Cucumber Salad

• 1 large cucumber
• 1 teaspoon salt
• Dressing
• 3 tablespoons cooking oil
• 3 tablespoons minced garlic
• 1 1/2 teaspoons ground toasted szechwan pepper
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1 teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)

1. Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
2. Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

cucumber, salt, dressing, cooking oil, garlic, pepper, rice vinegar, sesame oil, sugar, asian chiligarlic

Taken from www.food.com/recipe/sichuan-cucumber-salad-242456 (may not work)