Description
This Zesty Garlicky & Spicy Sichuan Cucumber Salad is a refreshing and flavorful dish perfect for quick snacks or a side. Featuring smashed cucumbers tossed in a tangy, spicy dressing with garlic, soy sauce, and chili oil, it brings a delicious balance of heat, acidity, and crunch that will excite your taste buds.
Ingredients
Scale
Salad
- 2 small cucumbers (or 1 large cucumber)
Dressing
- 3 cloves garlic, freshly squeezed or minced
- 3 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon brown sugar
- 2 tablespoons chili oil
- 1 tablespoon sesame seeds, for garnish
Instructions
- Wash and prepare cucumbers: Rinse the cucumbers under cool water to remove dirt. Partially peel the cucumbers, leaving some skin strips for added texture and color.
- Crush cucumbers: Using a meat pounder or a heavy object, gently crush the cucumbers to break down their structure, allowing better absorption of flavors.
- Cut cucumbers: Chop the crushed cucumbers into bite-sized pieces for easy serving and eating.
- Make the dressing: In a small bowl, combine soy sauce, Chinese black vinegar, brown sugar, and chili oil. Mince the garlic and stir it into the dressing until well mixed.
- Toss cucumbers with dressing: Add the chopped cucumbers into the dressing bowl and toss thoroughly to coat all pieces evenly.
- Let flavors meld: Allow the salad to sit for a few minutes so the flavors can blend beautifully.
- Serve: Transfer the salad to a serving bowl and sprinkle generously with sesame seeds for a nutty finish.
Notes
- Use a light hand when crushing the cucumbers to keep some crunch and texture.
- Adjust chili oil quantity depending on your heat preference.
- For a milder version, reduce or omit the chili oil.
- Serve immediately or chilled for a refreshing taste.
- This salad pairs well with grilled meats, noodles, or as a standalone snack.
