Sichuan Cucumber Salad

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large cucumber
  • 1
    teaspoon salt
  • Dressing
  • 3
    tablespoons cooking oil
  • 3
    tablespoons minced garlic
  • 1 12
    teaspoons ground toasted szechwan pepper
  • 2
    tablespoons rice vinegar
  • 2
    teaspoons sesame oil
  • 2
    teaspoons sugar
  • 1
    teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)
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DIRECTIONS

  • Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
  • Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.
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