Sichuan Cucumber Salad with Garlic and Chili Oil

A refreshing and spicy cucumber salad featuring smashed cucumbers, infused with a flavorful dressing of garlic, chili oil, soy sauce, vinegar, and a touch of sugar. Perfect as a light lunch or side dish.

Prep Time

15 minutes

Total Time

15 minutes

Calories

135 kcal

Difficulty

Easy

Equipment

0 items

Cost

£0.79/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

2English Cucumbers(Large, or 4-5 smaller cucumbers)

£1.70

3clovesGarlic(Minced)

£0.25

2tablespoonsChili Oil(Adjust to your spice preference)

£0.60

2tablespoonsSoy Sauce(Low sodium recommended)

£0.15

2tablespoonsRice Vinegar(Or white vinegar)

£0.20

1teaspoonSugar(Optional, balances the flavors. Use vegan sugar if desired)

£0.01

1tablespoonSesame Seeds(For garnish)

£0.25

0.5teaspoonSalt(For drawing out moisture from the cucumbers)

Total Cost

£3.16

£0.79 per serving

Instructions

1.
Cut the cucumbers into roughly 2-inch pieces.
2.
Place the cucumber pieces in a large zip lock bag or between two sheets of parchment paper.
3.
Using a rolling pin, the flat side of a knife, or the bottom of a heavy pan, gently smash the cucumbers. You want them cracked and broken, but not completely pulverized.
4.
Transfer the smashed cucumbers to a colander and sprinkle with salt. Let them sit for 10-15 minutes to drain excess water.
5.
While the cucumbers are draining, prepare the dressing: In a medium bowl, whisk together the minced garlic, chili oil, soy sauce, rice vinegar, and sugar until the sugar is dissolved.
6.
After 10-15 minutes, gently squeeze any remaining water from the cucumbers. This will help them absorb the dressing better.
7.
Add the drained cucumbers to the bowl with the dressing and toss well to coat.
8.
Transfer the salad to a serving dish and garnish with sesame seeds.
9.
Serve immediately or chill for later. The flavors will meld even more as it sits.

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My Notes

Nutrition Information

Nutrition per serving (150g)

135 kcal / 565 kJ

Carbs

3% of RDA

Fat

11g

16% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

Adjust the amount of chili oil to suit your preferred level of spiciness.

For a more intense garlic flavor, you can lightly crush the garlic cloves instead of mincing them.

The salad can be made ahead of time, but it is best served within a few hours, as the cucumbers can become soggy if left to sit for too long.

Adding a pinch of Sichuan peppercorns to the chili oil or directly to the dressing will enhance the authentic Sichuan flavor profile.

Try using different types of vinegar, like black vinegar (Chinkiang vinegar), for a richer flavor.

Wine Pairings

No wine pairing suggestions available for this recipe.

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