Sichuan Cucumber Salad recipe

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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

Nutrition Info

159.7 calories
carbohydrate: 21 g
cholesterol: : -
fat: 8.3 g
fiber: 0.2 g
protein: 4.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 491.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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