Spicy Sichuan Cucumber Salad
A refreshing and spicy Chinese cucumber salad featuring Sichuan peppercorns, garlic, and chili oil. This cold side dish offers the perfect balance of heat, tang, and crunch.
Ingredients
- 2 English cucumbers
- 1 tsp salt
- 2 garlic cloves, minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (tamari for gluten-free)
- 1 tsp toasted sesame oil
- 2 tsp Chinese chili oil with flakes
- 1/2 tsp sugar
- 1/2 tsp Sichuan peppercorns, toasted and ground
- 2 green onions, thinly sliced
- 2 tbsp cilantro leaves, chopped
- 1 tsp sesame seeds, toasted
Instructions
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1
Wash 2 English cucumbers and pat them dry. Cut them in half lengthwise, then use a spoon to scoop out the seeds.
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2
Smash the cucumbers with the flat side of a cleaver or a heavy object until they crack and split open. Cut into bite-sized pieces about 2 inches long.
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3
Place the cucumber pieces in a colander and sprinkle with 1 tsp salt. Toss well and let drain for 15-30 minutes to release excess moisture.
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4
Meanwhile, prepare the dressing. In a bowl, combine 2 minced garlic cloves, 2 tbsp rice vinegar, 1 tbsp soy sauce (tamari for gluten-free), 1 tsp toasted sesame oil, 2 tsp Chinese chili oil with flakes, 1/2 tsp sugar, and 1/2 tsp toasted and ground Sichuan peppercorns. Whisk well to combine.
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5
After draining, pat the cucumbers dry with paper towels and place them in a serving bowl.
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6
Pour the dressing over the cucumbers and toss well to coat evenly.
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7
Add 2 thinly sliced green onions and 2 tbsp chopped cilantro leaves, and toss again to combine.
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8
Sprinkle with 1 tsp toasted sesame seeds just before serving.
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9
For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld. Can be made up to 24 hours in advance.