Sizzling Sesame-Garlic Cucumber Salad

1. Prepare the Flavor Base

Place the minced garlic, Sichuan chili flakes, toasted sesame seeds, and ground Sichuan peppercorns into a small heatproof bowl. These ingredients will create the flavor base for our salad, so make sure to use fresh and aromatic spices.

2. Heat the Oil

Heat the neutral oil in a small saucepan until it shimmers, which means it’s hot enough to release the flavors of the garlic and spices. Carefully pour the hot oil over the garlic and spice mixture in the bowl. The oil should sizzle upon contact, indicating that it’s releasing the essential oils and flavors from the spices and garlic. Set this mixture aside to cool; you can place it in the refrigerator to speed up the cooling process.

3. Prepare the Cucumbers

While the oil mixture is cooling, trim the ends off the seedless English cucumbers and cut them into pieces about 2 inches long and 0.5 inch thick. Place the cucumber pieces into a medium bowl. Add the rice vinegar, sugar, and fine sea salt to the cucumbers, and give everything a good toss to ensure the cucumbers are evenly coated with the vinegar and seasoning.

4. Combine and Serve

Once the oil mixture has cooled, pour it over the cucumbers. Toss everything together well, making sure the cucumbers are thoroughly coated with the flavorful oil and spices. Serve the salad immediately for a fresh and crunchy side dish, or let it sit for a bit to allow the flavors to meld together.