Spicy Sichuan Cucumber Salad

Name: Spicy Sichuan Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
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

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.

15 minEasyServes 465 cal/serving

ChineseSideNo-CookVegetarianVeganLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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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

1

Wash 2 English cucumbers and pat them dry. Cut them in half lengthwise, then use a spoon to scoop out the seeds.
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.
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.
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.
5

After draining, pat the cucumbers dry with paper towels and place them in a serving bowl.
6

Pour the dressing over the cucumbers and toss well to coat evenly.
7

Add 2 thinly sliced green onions and 2 tbsp chopped cilantro leaves, and toss again to combine.
8

Sprinkle with 1 tsp toasted sesame seeds just before serving.
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.

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Questions

How long does Spicy Sichuan Cucumber Salad take?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is step 9 (24 hours): "Can be made up to 24 hours in advance." That wait sits outside the stated prep and cook times, so plan around it.

Why salt and drain the vegetables in Spicy Sichuan Cucumber Salad?

Step 3 reads: "Place the cucumber pieces in a colander and sprinkle with 1 tsp salt." Salt pulls water out. Doing it at step 3 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for Sichuan peppercorns in Spicy Sichuan Cucumber Salad?

The entry for Spicy Sichuan Cucumber Salad calls for 1/2 tsp Sichuan peppercorns, toasted and ground. In its place: Nothing else produces the numbing tingle. Black pepper with a little lemon zest and ground coriander gives the citrusy bite without it.

Can I make Spicy Sichuan Cucumber Salad less spicy?

Yes. The heat in Spicy Sichuan Cucumber Salad comes from 1/2 tsp Sichuan peppercorns, toasted and ground. For a milder plate, halve the peppercorns; nothing else in the method changes.

How long does Spicy Sichuan Cucumber Salad keep?

Refrigerate what is left of Spicy Sichuan Cucumber Salad within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

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