Crunchy Cucumber Salad with Peanuts & Chili Flakes

This simple cucumber salad is loosely inspired by pai huang gua, a Sichuan dish of smashed cucumbers dressed with sesame oil and dried chiles. Instead of smashing the cucumbers, this recipe uses small seedless cucumbers cut into little coins that stay crisp even as the salad sits. Delicious and refreshing on a hot summer day, it's a perfect accompaniment to a variety of dishes.

Cook time: 40 minutes

Servings: 7

Ingredients

• 2 pounds small seedless cucumbers
• 1 teaspoon kosher salt
• 2 tablespoons toasted sesame oil
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon peanut oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 0.75 teaspoon crushed red pepper flakes
• 2 pounds small seedless cucumbers
• 0.33 cup lightly salted roasted peanuts
• 0 to taste cilantro chopped, optional

Instructions

1. Slice the cucumbers about ¼ inch thick and place them in a colander set over the sink. Add the kosher salt and toss. Set aside for 30 minutes, tossing occasionally. Gently pat the cucumbers with a paper towel to absorb more of the liquid.
2. Meanwhile, in a large bowl, combine the toasted sesame oil, seasoned rice vinegar, peanut oil, soy sauce, sugar, and crushed red pepper flakes and whisk vigorously until smooth.
3. Add the cucumbers to the bowl with the dressing and toss well.
4. Just before serving, add the finely chopped lightly salted roasted peanuts and toss again. Garnish with chopped fresh cilantro, if using. Serve immediately or store covered in the refrigerator for up to 24 hours.