Zucchini Salad

Split the zucchini in half lengthwise, then slice each piece crosswise into about 1/4 inch thick slices. In a bowl, mix zucchini well with salt, marinate for 30 minutes.

Toast the white sesame until golden brown and fragrant.

Combine chili flakes and crushed Sichuan pepper in a bowl, heat up vegetable oil until smoking hot, then pour the hot oil into the chili flakes and Sichuan pepper. Mix well and let it cool for 30 minutes.

For the dressing, in a mixing bowl, combine light soy sauce, rice vinegar, chili and Sichuan pepper oil, sesame oil, and salt. Mix well.

Rinse zucchini with cold water, then pat dry.

Place the zucchini slices in a bowl, add the dressing and toss to mix well. Top with toasted white sesame seeds. Sichuan pepper has a distinctive aroma which only exists in Chinese cuisine. It also causes a tingling feeling on the tongue in your mouth. It adds complexity to the dish.

When you’re shopping for zucchini the small, thin ones are what you want. The large ones tend to be pulpy and have large seeds. Their color should be vibrant, the skin free of any nicks and they should feel firm. You can keep it in the fridge, in an airtight container, for up to three days. Give it one more stir before serving.