This is an easy and quickly made dish with authentic Sichuan flavours. The complex flavours of the sauce make the fresh cucumber a complete dish.
“Smacked cucumber” this salad is called. The cucumber is smacked/ slapped into small chunks instead of cut. The reason: the irregular edges make it easier for a sauce to stick on.
And this sauce will certainly stick! It has a nice amount of garlic, a sour of the complex black vinegar and punch of Sichuan oil. You have to make the latter yourself first.
Don’t have time for this? Mix a teaspoon of ready-to-eat chili oil from the Asian food shop with a spoon of neutral oil and if desired a pinch of Chinese 5-spice powder. Oil from the store is often much spicier and does not have the aromatic flavours of a homemade Sichuan oil.Print
Vegetable Dish: Spicy Cucumber With Szechuan Pepper
This is an easy and quickly made dish with authentic Szechuan flavours. The complex flavours of the sauce make the fresh cucumber a complete dish.
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Category: side dish
- Method: mixing
- Cuisine: Chinese
- 500 g snack cucumbers
- 1 tsp salt
- 3 cloves garlic, finely chopped
- 1 tbsp Chinese black vinegar
- 1 tbsp soy sauce (not the dark one)
- 1 tsp sugar
- 1 tsp Sichuan chili oil with chili flakes, to your own taste
- ½ tsp sesame oil, optional
- 1 tsp roasted white sesame seeds, optional
- Cut the tops of the cucumber.
- Lay the blade of a large knife flat on a cucumber. Hit the knife with your hand to break the cucumber in half (careful!). Do this with all cucumbers.
- Break the cucumbers into equal pieces.
- Massage the salt into the cucumber pieces. Let stand for fifteen minutes to half an hour.
- Mix all ingredients for the sauce.
- Drain the moisture that has leaked out of the cucumbers.
- Mix the cucumber pieces with the sauce and serve immediately.
Keywords: cucumber, salad, spicy, side dish, Szechuan, smacked cucumber, pepper