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Sichuan Cucumber Salad

Rated as 5 out of 5 Stars

"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."
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28 m servings 160 cals
Original recipe yields 4 servings


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  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; 8.3 g fat; 21 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 491 mg sodium. Full nutrition

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Delicious and spicy. I used a spiralizer and added some radishes. Thank you for the recipe.