Sichuan Cucumber Salad

Name: Sichuan Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 lb mini seedless cucumbers; 1 teaspoon Salt; 2.5 tsp Sugar; 2 tsp Toasted Sesame Oil; 3 tsp Light Soy Sauce; 5 teaspoons Shanxi Aged Black Vinegar; 2 cloves Garlic, finely chopped; 1 handful Cilantro, chopped; Scallions, chopped

This is a non-spicy version of the original cucumber salad recipe. I skipped the chili oil and used black vinegar instead of the rice vinegar.

Allen_Lee

Prep15 min

Total15 min

Servings4

Difficultyeasy

ChineseDinner / SupperLunchVegetablesSides

Ingredients

1 lbmini seedless cucumbers
1 teaspoonSalt
2.5 tspSugar
2 tspToasted Sesame Oil
3 tspLight Soy Sauce
5 teaspoonsShanxi Aged Black Vinegar
2 clovesGarlic, finely chopped
1 handfulCilantro, chopped
Scallions, chopped

Instructions

1
Wash the cucumber and pat dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
2
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
3
In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and cilantro.