Ingredients

2 servings

　　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

　　

Step 1

Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.

　　

Step 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.

　　

Step 3

Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.

　　Reprinted from Lucky Peach Presents: 101 Easy Asian Recipes. Copyright © 2015 by Lucky Peach, LLC. Photos by Gabriele Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.