Chineasy Cucumber Salad

• 1 tablespoon Chinkiang vinegar
• 1 teaspoon Sichuan chili oil
• 1 teaspoon sesame oil
• 1 teaspoon turbinado sugar
• 1/4 teaspoon Kosher salt
• 3 Persian or Kirby cucumbers or 1 English cucumber
• 1 teaspoon toasted sesame seeds
• 2 tablespoons roasted unsalted peanuts, crushed
• 2 tablespoons cilantro leaves

1. Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
2. Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef's knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.
3. Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.

chinkiang vinegar, sichuan chili oil, sesame oil, turbinado sugar, kosher salt, cucumbers, sesame seeds, peanuts, cilantro

Taken from www.epicurious.com/recipes/food/views/chineasy-cucumber-salad-lucky-peach-recipe (may not work)