Description

This Spicy Cucumber with Sichuan Peppercorns is a refreshing and zesty dish that combines the crispness of cucumbers with the numbing heat of Sichuan peppercorns. Perfect as an appetizer or side dish, it’s quick to prepare and bursting with flavor.

Ingredients

– 2 medium cucumbers

– 1 tablespoon Sichuan peppercorns

– 2 cloves garlic, minced

– 2 tablespoons soy sauce

– 1 tablespoon rice vinegar

– 1 tablespoon sesame oil

– 1 teaspoon chili oil (optional)

– 1 teaspoon sugar

– Sesame seeds for garnish

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Instructions

1. Slice the cucumbers into thin rounds or half-moons.

2. In a small pan, toast the Sichuan peppercorns over low heat until fragrant, about 2 minutes.

3. Remove from heat, add garlic, soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar. Mix well.

4. In a bowl, combine the sliced cucumbers and the dressing. Toss until well coated.

5. Let sit for 10 minutes to allow flavors to meld.

6. Serve chilled, garnished with sesame seeds.

Notes

Enjoy this salad fresh, and store any leftovers in the refrigerator for up to 2 days. Adjust the spice level by adding more or less chili oil.

Prep Time: 15
Category: Salads and Bowls
Method: No-Cook
Cuisine: Asian