Monday, July 6, 2015

Spicy Sichuan Cucumber Salad

  • 4 Persian cucumbers, sliced to 1/8-1/4″ slices
  • 1 tablespoon sugar
  • 1/2 cup rice vinegar
  • 3-4 tablespoons chili-infused sesame oil
  • 2 cloves garlic, sliced
  • 1/4 teaspoon salt
  • 1 teaspoon hot bean paste (or “chili bean sauce”)
  • 1 tablespoon Sichuan peppercorns, crushed
  1. In a saucepan, heat the vinegar and stir in the sugar and salt until completely dissolved. Combine the chili oil and bean paste in a mixing bowl and toss in the cucumber slices and garlic; stir to combine. Pour the rice vinegar over mixture and toss thoroughly.
  2. Cover and chill at least 6 hours before serving, or overnight. Sprinkle the crushed Sichuan peppercorns on top for serving.

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