Sichuan cucumber salad

This Sichuan-style cucumber salad is a refreshing and spicy dish made with cucumbers tossed in a flavoursome dressing. Hot oil is poured over the aromatics, 'cooking' and releasing their flavour, and then mixed with sesame oil, soy sauce and black vinegar. The combination of the sweet, spicy and savoury flavours with the fresh cucumbers make this a great side dish.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 4 Lebanese cucumbers

Dressing (makes extra)

• 1 tbsp sesame seeds
• 2 garlic cloves, finely chopped
• 2 thin spring onions, finely sliced
• 2 tsp Sichuan peppercorns
• 1 tsp Korean chilli powder
• 3 tbsp vegetable oil
• 1 tbsp sesame oil
• 4 tbsp soy sauce
• 2 tbsp black vinegar
• 2 tsp sugar
• salt, to season

Instructions

1. Place the sesame seeds, garlic, spring onion, Sichuan peppercorns and chili powder into a medium heatproof bowl.
2. Heat the vegetable oil in a small saucepan over medium-high heat, until smoking and pour over the contents of the bowl. Stand for 2 minutes, then add the remaining ingredients and stir well.
3. Peel the cucumbers at intervals, slice them as you like and toss with as much of the dressing as you like. Reserve any remaining dressing to use with something else. Season with salt and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

From The Heart

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Watch The Full Episode Here

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