The Best Asian Cucumber Salad with Sichuan Flavors
If you’re looking for a cucumber salad that everyone will remember, this Asian Cucumber Salad recipe is everything you need. I’ve always enjoyed a good cucumber salad. They’re light and refreshing, but can often be a little boring. Not so with this recipe. This is a Chinese version of the dish from the Sichuan province, where spices rule supreme. The crisp cucumbers are imbued with the flavors of sesame oil, warming chili flakes, and vibrant Sichuan peppercorns, known for their tongue-numbing sensation. It’s particularly easy to make ahead of time, and best served cold. It’s also an attractive looking dish, extremely inviting for those who love cucumber, and even to those who may shy away from them. You’ll definitely convert people with my version of the recipe. Let’s talk about how to make Asian cucumber salad, shall we?
Asian Cucumber Salad Ingredients
Cucumber. Any cucumber will work for this recipe, a regular cucumber from the market, English cucumber, even mini cucumbers, as long as they’re nice and fresh.Salt. For seasoning and draining the cucumbers of excessive moisture.Vegetable Oil. For stir frying.Crushed Dried Chilies. I like to crush up dried Sichuan chilies if I can find them, but spicy chile de arbol is great for this, or just use common red pepper flakes.Sichuan Peppercorns. For that wonderful tongue-numbing quality.Sesame Oil. Chili Crisp. Chili crisp is a spiced chili oil with crispy bits. You can make this recipe without it, but I highly recommend the addition, as it is so huge on flavor. Try my homemade chili crisp recipe, which I think is the best around.Toasted Sesame Seeds. For garnish.
How to Make Asian Cucumber - the Recipe Method
Slice the Cucumbers. Slice the cucumber into bite-sized pieces, either lengthwise or in wedges. You can core out the seeds and pulp if desired before slicing. Drain the Liquids. Transfer to a small bowl and sprinkle with salt. Mix and let sit for 30 minutes to drain. You can skip this step if you’re in a hurry. TIP: Salting the cucumbers will allow the water to drain from them, resulting in a crunchier cucumber salad. Dry the Cucumbers. Drain the liquid and dry the thinly sliced cucumber slices. Stir Fry the Spices. Heat the oil in a wok or large pan to high heat. Add the crushed chilies and Sichuan peppercorns. Stir fry for 30 seconds to darken, but do not burn the ingredients. Stir Fry the Cucumbers. Add the cucumber slices and stir fry for 10 seconds only, just to warm them. You don’t want to cook them through or they will soften. Toss with Oils. Transfer to a serving bowl and drizzle with sesame oil and chili crisp (if using). Garnish and Serve. Garnish with toasted white or black sesame seeds and chill. Best served cold. Boom! Done! Your Asian cucumber salad is ready to serve. This is so easy to make, the perfect side dish, with all those wonderful spices and Sichuan flavor.
Storage
This recipe will last up to 3 days in the refrigerator in a sealed container. No need to heat it, as it is best served cold. This is not a dish you can freeze, as the cucumbers will become soft and mushy. That’s it, my friends. I hope you enjoy this Sichuan spiced cucumber salad recipe. Let me know if you make it and how you served it. I hope everyone enjoys it! It’s naturally gluten free.
Try Some of My Other Popular Recipes
Szechuan ChickenKung Pao ChickenMapo TofuDan Dan NoodlesGeneral Tso’s ChickenDrunken Noodles (Pad Kee Mao)Cashew ChickenDragon ChickenChar Siu (Chinese BBQ Pork)Hot and Sour SoupShuizhu Yu (Boiled Fish In A Seething Sea Of Chilies)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. If you love spicy and bold Chinese cuisine, I highly recommend this cookbook, which highlights Chinese food from the Sichuan province. I’m learning very much from this book and used it to adapt this recipe.
The Food of Sichuan, by Fuchsia Dunlop (affiliate link, my friends!)Chili Crisp. I make a homemade version, but there are many great brands available. Try them all!
