Description
This Sichuan Smashed Cucumber Salad is a refreshing and flavorful dish with a mix of textures and spicy, tangy flavors. The smashed cucumber releases its juices, creating a delicious base for the garlic, cilantro, and savory sauce.
Ingredients
English Cucumber:
1 medium English cucumber
Kosher Salt:
1/2 teaspoon
Garlic:
4 cloves
Fresh Cilantro:
2 to 3 sprigs
Granulated Sugar:
2 tablespoons
Sichuan Sauce for Salad:
1 tablespoon
Rice Vinegar:
1 tablespoon
Soy Sauce:
1 tablespoon
Spicy Sesame Oil:
1 tablespoon
Roasted Peanuts:
2 tablespoons
Instructions
- Prepare Cucumber: Using the flat side of a large knife, crush the English cucumber to release juices. Cut into pieces and place in a bowl with salt. Refrigerate for 30 minutes.
- Prepare Ingredients: Finely chop garlic and cilantro.
- Combine Ingredients: Drain cucumber, add garlic, cilantro, sugar, Sichuan sauce, vinegar, soy sauce, and sesame oil. Toss well.
- Finish and Serve: Top with roasted peanuts.
Notes
- Make ahead: This salad can be made up to a day ahead for enhanced flavors.
- Storage: Refrigerate in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 8.2 g
- Sodium: 208.4 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 11.5 g
- Fiber: 0.8 g
- Protein: 2.2 g
