Szechuan Cucumber Slices
Bright, bold, and bursting with flavor, Szechuan Cucumber Slices are the perfect balance of spice, tang, and freshness. This quick and easy 15-minute recipe features crisp cucumber slices tossed in a savory, spicy dressing made with soy sauce, rice vinegar, chili oil, and fragrant toasted Szechuan peppercorns. A dash of garlic, toasted sesame oil, and sesame seeds adds layers of depth, while green onions provide a pop of color and freshness. Perfect as a refreshing side dish or a fiery snack, this dish is ideal for those looking to add a touch of authentic Szechuan heat to their table. Serve immediately for crunch or let it marinate to intensify the flavors. Whether you're new to Asian-inspired cuisine or a seasoned fan, these Szechuan-style cucumbers are guaranteed to impress!
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Recipe Information
Ingredients
- 2 large cucumber
- 1 teaspoon salt
- 2 teaspoons minced garlic
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 2 tablespoons chili oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoons green onions, thinly sliced
- 0.5 teaspoon crushed red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and pat them dry. Cut off the ends and slice the cucumbers in half lengthwise. Use a spoon to scrape out the seeds, then cut the cucumber halves into bite-sized slices at an angle.
Place the sliced cucumbers in a bowl and sprinkle them with the salt. Toss to coat evenly. Let the cucumbers sit for 10 minutes to draw out excess water.
While the cucumbers are resting, toast the Szechuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat and crush them lightly using a mortar and pestle or a spice grinder.
Drain any excess liquid released by the cucumbers, gently pat them dry with a clean kitchen towel or paper towel, and transfer to a serving bowl.
In a small mixing bowl, combine the minced garlic, toasted Szechuan peppercorns, soy sauce, rice vinegar, chili oil, sugar, and toasted sesame oil. Stir well until the sugar dissolves.
Pour the dressing over the cucumber slices and toss gently to coat evenly.
Sprinkle the toasted sesame seeds, green onions, and crushed red pepper flakes (if using) over the top for garnish.
Serve immediately for crisp cucumbers or let the dish marinate in the refrigerator for 15-30 minutes for enhanced flavor.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 18.1 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1375 mg | 29% | |
*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.
