Sichuan Salad Piquant
Dive into the bold and refreshing flavors of Sichuan Salad Piquant, a vibrant medley of crisp vegetables and zesty Asian-inspired seasoning. This quick and easy 25-minute recipe combines crunchy cucumbers, carrots, red bell pepper, and Napa cabbage, all tossed in a fiery dressing made with chili oil, soy sauce, and the tangy bite of Chinese black vinegar. The salad comes to life with the unmistakable tingle of toasted Sichuan peppercorns, balanced by the nuttiness of roasted peanuts and the fragrant freshness of cilantro. Perfect as a cooling, spicy side dish or a light appetizer, this salad pairs beautifully with both weeknight meals and festive occasions. Whether served immediately for crunch or chilled to enhance its bold flavor, Sichuan Salad Piquant is sure to wow your taste buds.
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Recipe Information
Ingredients
- 2 medium Cucumber
- 1 medium Carrot
- 1 medium Red bell pepper
- 2 cups Napa cabbage
- 0.5 cup Fresh cilantro
- 0.25 cup Unsalted roasted peanuts
- 2 cloves Garlic
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons Chili oil
- 2 tablespoons Soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 1 teaspoon Sesame oil
Instructions
Wash and prepare the vegetables. Thinly slice the cucumbers and carrots into julienne strips. Cut the red bell pepper into thin slices. Chop the Napa cabbage into bite-sized pieces. Set aside in a large mixing bowl.
Finely chop the cilantro leaves and add them to the vegetable mix.
Using a mortar and pestle, lightly crush the Sichuan peppercorns to release their aroma.
Heat a small dry skillet over medium-low heat and toast the Sichuan peppercorns for about 1 minute, or until fragrant. Remove them from the heat and set aside.
In a small mixing bowl, prepare the dressing by mixing chili oil, soy sauce, Chinese black vinegar, sugar, salt, and sesame oil until well combined.
Peel and finely mince the garlic cloves. Add the minced garlic to the dressing and stir well.
Pour the dressing over the prepared vegetables in the large mixing bowl. Toss everything gently to ensure the vegetables are evenly coated.
Roughly chop the roasted peanuts and sprinkle them over the salad.
Garnish with the toasted Sichuan peppercorns for an extra punch of flavor.
Serve immediately as a refreshing and spicy side dish, or chill in the refrigerator for 10 minutes before serving for a more intense flavor.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
