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Chineasy Cucumber Salad

['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']

Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
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.
Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.

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