Sichuan Style Cucumber Salad
Refreshing but Spicy Cucumber Salad
This refreshing Sichuan style cucumber salad is perfect as a side dish to other dishes from Sichuan cuisine. The trick: The cucumber is lightly smashed before cutting so it can absorb the dressing better.
Ingredients for 2-3 servings
For the Salad
- 1 cucumber
- 2 spring onions
- 1 tsp roasted white sesame seeds
For the Dressing
- 2 tbsp crispy chili oil (e.g. Laoganma)
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 1 tsp roasted sesame oil
Preparation
First, lightly smash the cucumber with a meat tenderizer or rolling pin so that the skin cracks slightly and the cucumber gets small fissures. This allows it to absorb the dressing better later.
Then quarter the smashed cucumber lengthwise and cut into pieces about one inch in size.
Next, put the crispy chili oil, rice vinegar, light soy sauce and sesame oil in a small bowl and mix everything thoroughly.
Now cut the spring onions into rings and mix them with the cucumber pieces. Dress with the dressing and mix well until the entire salad takes on a reddish color.
Arrange the finished salad on a serving plate, sprinkle with sesame seeds and serve immediately.
