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SideChef
Recipes
Dairy-Free
Chinese Cucumber Salad
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10 INGREDIENTS • 4 STEPS • 30MINS

Chinese Cucumber Salad

Recipe
5.0
2 ratings
This is my kind of dish: no effort, tons of impact! Serve it as a cool crunchy side, or starter to wake up your taste buds.
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Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g
This is my kind of dish: no effort, tons of impact! Serve it as a cool crunchy side, or starter to wake up your taste buds.
30MINS
Total Time
$1.53
Cost Per Serving
Ingredients
Servings
4
us / metric
Small Cucumber
5
Small Cucumbers
Thai Chili Pepper
1
Thai Chili Pepper
Granulated Sugar
1 pinch
Granulated Sugar
Sea Salt
2 Tbsp
Sea Salt
Rice Vinegar
2 Tbsp
Rice Vinegar
Soy Sauce
1 tsp
Soy Sauce
Sichuan Peppercorns
1 tsp
Sichuan Peppercorns
Vegetable Oil
as needed
Vegetable Oil
Garlic
2 cloves
Garlic
Fresh Cilantro
to taste
Fresh Cilantro, chopped
Nutrition Per Serving
VIEW ALL
Calories
47
Fat
0.3 g
Protein
2.1 g
Carbs
11.2 g
Love This Recipe?
Add to plan
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Chinese Cucumber Salad
Save
author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g
Cooking InstructionsHide images
step 1
To make Sichuan pepper oil, heat Sichuan Peppercorns (1 tsp) in a small pan with some Vegetable Oil (as needed). Heat until it sizzles. Allow to cool, and set aside. Mince the Garlic (2 cloves) and Thai Chili Pepper (1).
step 1 To make Sichuan pepper oil, heat Sichuan Peppercorns (1 tsp) in a small pan with some Vegetable Oil (as needed). Heat until it sizzles. Allow to cool, and set aside. Mince the Garlic (2 cloves) and Thai Chili Pepper (1).
step 2
Cut the ends of the Small Cucumbers (5), then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with Sea Salt (2 Tbsp) and then let sit in refrigerator for 15 minutes.
step 2 Cut the ends of the Small Cucumbers (5), then bash them with a pestle until they crumble apart. Place in a sieve over a bowl, sprinkle with Sea Salt (2 Tbsp) and then let sit in refrigerator for 15 minutes.
step 3
For the dressing, combine the minced thai chilli, Granulated Sugar (1 pinch), Rice Vinegar (2 Tbsp), Soy Sauce (1 tsp), 2 teaspoons of the Sichuan pepper oil, and the minced garlic in a bowl.
step 3 For the dressing, combine the minced thai chilli, Granulated Sugar (1 pinch), Rice Vinegar (2 Tbsp), Soy Sauce (1 tsp), 2 teaspoons of the Sichuan pepper oil, and the minced garlic in a bowl.
step 4
Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with Fresh Cilantro (to taste). Serve, and enjoy!
step 4 Squeeze cucumbers of remaining liquid, then rinse thoroughly. Toss with the dressing, and top with Fresh Cilantro (to taste). Serve, and enjoy!
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Tags
Dairy-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Chinese
Vegan
Vegetarian
Salad
Side Dish
Vegetables
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