Sichuan-Style Smashed Cucumber Salad with Chili Oil
Sichuan-Style Smashed Cucumber Salad with Chili Oil is a vibrant and refreshing dish that tantalizes your taste buds with its perfect blend of crunch and heat. This salad features juicy cucumbers smashed to absorb a spicy chili oil dressing infused with garlic and tangy rice vinegar. Ideal for summer gatherings or as a zesty side dish, this easy-to-make recipe will surely impress your guests and leave them craving more!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: No-Cook
- Cuisine: Chinese
Ingredients
Scale
- 2 medium cucumbers
- 2 tsp Sichuan peppercorns
- 2 cloves garlic, minced
- 3 tbsp chili oil
- 1 tbsp rice vinegar
- ½ tsp sugar
Instructions
- Rinse cucumbers under cool water. Smash gently with a rolling pin until cracked but intact.
- In a skillet over medium heat, toast Sichuan peppercorns until fragrant (about 2 minutes).
- In a bowl, whisk together chili oil, rice vinegar, minced garlic, and sugar until combined.
- Place smashed cucumbers in a mixing bowl, pour dressing over them, and toss to coat thoroughly.
- Sprinkle toasted peppercorns on top and give it one last gentle toss.
- Serve immediately or let marinate for 10 minutes for enhanced flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg