Sichuan Cucumber Salad

4.3
(6)

This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.

2
2
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
3 mins
Total Time:
28 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 5 dried red chile peppers

  • 5 teaspoons soy sauce

  • 1 spring onion, finely chopped

  • 1 tablespoon sesame oil

  • 2 teaspoons hot chile oil

  • 1 teaspoon soft dark brown sugar

  • 1 clove garlic, minced

  • ½ teaspoon Chinese black vinegar

  • ½ teaspoon toasted white sesame seeds

  • 2 cucumbers - peeled, seeded, and cut into 2-inch strips

Directions

  1. Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.

  2. Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.

  3. Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts (per serving)

160 Calories
8g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 160
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 4%
Sodium 491mg 21%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 5g
Vitamin C 5mg 24%
Calcium 47mg 4%
Iron 3mg 18%
Potassium 405mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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