Recipes
Sichuan Crushed Cucumber Salad
Crushing the cucumbers, instead of slicing them, lets the dressing cling to every piece. This salad takes about 15 minutes, and our Sichuan Chili Oil goes right into the dressing for heat and a numbing Sichuan kick. Serve it cold as a side dish or alongside noodles.
Sichuan Crushed Cucumber Salad
Quick and easy, light and refreshing, perfect for summer picnics or a quick side salad at dinner. This Sichuan cucumber salad is sure to impress with its complexity of flavor, while being super simple to prepare.
Ingredients
- 1 English cucumber
- 1 tsp salt
- 1 tsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp sesame oil
- 1 tbsp
Blank Slate Kitchen Sichuan Chili Oil - ½ tbsp toasted sesame seeds
- cilantro , leaves from around 5 sprigs
- scallion , thinly sliced
Instructions
- Rinse cucumber and peel the skin if it is tough. Cut in half length-wise, lay on cutting board and smack with the side of a wide knife, a rolling pin, wine bottle, or whatever is handy. Cut into bite-size chunks.
- Toss the cucumber with salt and put in a colander to drain for 15 minutes.
- Make dressing: mix soy sauce, rice vinegar, sesame oil and Sichuan Chili Oil together.
- Add cucumbers to dressing, mix well, then sprinkle with sesame seeds, cilantro and scallion.
Make this with Blank Slate Kitchen Sichuan Chili Oil
Chili and Sichuan peppercorn give you ma la heat with a tingling edge. Made in the USA in small batches. Use it on noodles, dumplings, eggs, tofu and vegetables.
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