Cooking Corner: Spicy Szechuan Cucumber Salad
Spicy Szechuan Cucumber Salad
Szechuan (or more traditionally spelled, Sichuan) cuisine originates from the Sichuan Province in Southwestern China. Typical Szechuan meals often combine intense flavors and sauces with preserved foods. While this salad may be chilled, the heat from the chiles carries a nice kick sending a variety of flavors coursing through your mouth.
How to Make a Spicy Szechuan Cucumber Salad
Adapted from: Table for Two
Serves: 3 – 4 appetizer servings
Prep Time: 45 minutes
Total Time: 6 hours 45 minutes
What You Need
- 4 cucumbers
- ½ tsp kosher salt
- 1 tbsp finely minced garlic
- ½ cup soy sauce (Lite or Regular)
- 3 tbsp rice wine vinegar
- 1 – 2 tbsp granulated sugar
- 1 tsp sesame oil
- 2 tsp ground fresh chili paste
- 2 – 3 dried, diced red chilies
Cut the ends off the cucumbers. Chop cucumbers in half, then half again, then into quarters.
Place chopped cucumbers in bowl and mix in salt. Let sit 30 – 40 minutes. Rinse excess salt and liquid off of cucumbers.
In a measuring cup, whisk garlic, soy sauce, vinegar, sugar, sesame oil, chili paste, and dried red chilies.
In a Tupperware container, add the cucumbers to the container then pour soy sauce over top. Close lid and shake.
Let marinate in the fridge at least 6 hours to overnight.
Generously shake container again before serving, chilled. Garnish with: sesame seeds, chili peppers or your favorite garnishes.
Don’t be fooled by the length of the prep time, the longer the cucumbers marinate, the more flavorful they become.
Sambal Oelek is a brand of chili paste that offers a strong punch of flavor and heat!