This is an unusual starter salad, a Szechuan version of a classic salad with vinaigrette dressing (Szechuan Peppercorn Sauce) The salting is essential to retain crispness in the vegetables.
- 1 whole cucumber, peeled and cored
- 2 tsp salt
- 1 lb white cabbage, finely shredded
- 1 tsp garlic, crushed
- 1 tsp Szechuan peppercorns, ground
- 1 tsp sugar
- 1 tbsp light soy sauce
- 2 tbsp sesame oil
- 2 tbsp wine vinegar
- 2 tbsp sesame seeds
- Chinese parsley to garnish
Slice cucumber into diamond shapes and sprinkle lightly with salt. Leave for at least an hour together with shredded cabbage.
Squeeze out mixture, a few handfuls at a time, and dry further on paper towels.
Mix garlic peppercorns, sugar, soy sauce, sesame oil and vinegar in a bottle, shake well, and chill.
To serve, spread vegetables on a large cabbage or lettuce leaf and pour dressing all over. Sprinkle with sesame seeds and top with a sprig of Chinese parsley.