Spicy Sichuan Cucumber Salad
Cut the cucumber into segments and salt lightly to draw out excess moisture. Drain, then toss with a sugar and vinegar dressing. Top with julienned scallion, ginger, and chili, and finish with a sizzle of hot chili oil.
Ingredients
Fresh tender cucumber (washed, split in half lengthwise and deseeded, cut into segments)
2 (500 g each)
Red chili pepper (cut into thin strips)
4
Fine salt (for pickling)
25 g
Sichuan pepper oil (heated)
25 g
Soy sauce
5 g
Green onion (cut into thin strips)
1
Ginger (cut into thin strips)
3 slices
Sugar
10 g
Aged vinegar
15 g
Instructions
1
Step 1
Wash the cucumbers, split each in half lengthwise with a knife and remove the seeds, then cut straight into segments about 2.4 cm long. Sprinkle with salt, marinate for 10 minutes, and drain off the excess liquid.
2
Step 2
In a small bowl, mix the soy sauce, vinegar, sugar, and fine salt together until well combined.
3
Step 3
Cut the chili into thin strips, and cut the green onion and ginger into thin strips as well. Scatter them over the marinated cucumber.
4
Step 4
Heat the Sichuan pepper oil until hot, then immediately pour it over the chili strips to release their aroma. Cover with a plate for a moment, then serve.
