Best Sichuan Cucumber Salad Recipes

Sichuan Cucumber Salad image

Provided by Chelsea

Time 28m

Yield 4

Number Of Ingredients 10

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

Steps:

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.
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.
Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g

Sichuan Cucumber Salad image

Provided by Middaybikeride

Categories Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 large cucumber
1 teaspoon salt
3 tablespoons cooking oil
3 tablespoons minced garlic
1 1/2 teaspoons ground toasted szechwan pepper
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1 teaspoon asian chili-garlic sauce (found in Asian markets) or 1 teaspoon substitute your favorite asian chili paste (found in Asian markets)

Steps:

Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.
Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Nutrition Facts : Calories 141, Fat 12.7, SaturatedFat 1.7, Sodium 584.1, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1

Chunky Bacon and Cucumber Salad (Sichuan 'Kai-Wei' Salad) image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon groundnut oil (peanut)
6 long dried chiles
2 teaspoons Sichuan peppercorns
1 star anise
3 1/2 ounces smoked bacon lardons (cut in 1/4-inch pieces)
1 medium red chile, seeded and finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
2 tablespoons clear rice vinegar or cider vinegar
2 tablespoons toasted sesame oil
7 ounces cucumber, halved lengthwise, seeded, and sliced into 1/2-inch thick wedges
Pinch sea salt
1 to 2 pinches dried chile flakes
1 tablespoon lime juice
1 tablespoon chile oil
1 very small handful fresh cilantro leaves, roughly chopped
Dry-roasted peanuts, optional

Steps:

Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chiles and Sichuan peppercorns, and stir-fry for a few seconds, until fragrant. Add the star anise, lardons, and chiles, and stir-fry until the lardons have turned golden brown at the edges.
Add the rice wine or sherry, vinegar, and sesame oil, and stir-fry for a few seconds, then add the cucumber, and stir-fry for another few seconds.
Season with the sea salt, dried chile flakes, and lime juice.
Arrange the salad on a serving plate, drizzle over the chile oil, and garnish with the chopped cilantro and peanuts, if using. Serve immediately.