the Older Bolder Life Salad Wednesday 18 July: Quick Chinese Cucumber Salad

Here’s another quick and easy salad featuring one of the stars of summer – fresh cucumbers – and some of our clan’s favorite flavors from the orient.

The black rice vinegar provides a great counterpoint to the spice of the chili oil and the earthy nuttiness of the toasted sesame oil, and the bundle of flavors play incredibly well with the cucumbers (and the herbal cilantro).

We enjoy it more with a bit more spice, hence the recommendation for the pinch of red pepper flakes or a seeded and chopped serrano (or your favorite pepper), try it with and without to see which suits you better.

6 kirby or Persian cucumbers, or 2 big English cucumbers
2 tbsp Chinkiang (Chinese black rice) vinegar
2-3 tsp good, spicy chili oil
2 tsp toasted sesame oil
1/2 tsp good salt, more to taste
2 tsp toasted sesame seeds
4 tbsp cilantro leaves
4 tbsp roasted unsalted peanuts, chopped

Optional: 1 tsp turbinado sugar, pinch of red pepper flakes or a fresh pepper, chopped

In a small bowl, whisk together the vinegar, chili oil, sesame oil, salt, and red pepper flakes/sugar if using, set aside once the salt and sugar have dissolved.

Cut the cucumbers in half lengthwise, seed if desired (certainly the English cucs if using), the lay flat on a your cutting board and either whack with a rolling pin or press down on them with the blade of a large chef’s knife to crack the cucumbers in several places. Now cut the cucs (crosswise) into approximately 1/2-inch slices (like a little half-moon).

Add the cucumbers (and fresh peppers if using) to the dressing mix, toss gently, and serve, topping each serving with a bit of the toasted sesame seeds, cilantro, and peanuts.

Cheers.