Sichuan Cucumber Salad
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
- Serves: 4 persons
- 5dried red chile peppers
- 5teaspoons soy sauce
- 1spring onion, finely chopped
- 1tablespoon sesame oil
- 2teaspoons hot chile oil
- 1teaspoon soft dark brown sugar
- 1clove garlic, minced
- ½teaspoon Chinese black vinegar
- ½teaspoon toasted white sesame seeds
- 2cucumbers - peeled, seeded, and cut into 2-inch strips
Step 1Heat 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.
Step 2Mix 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.
Step 3Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.