Asian Cucumber Salad Recipe (Sichuan Style) – Qiang Huanggua
This Asian cucumber salad recipe is ready in minutes with sliced cucumbers tossed with sesame oil, chili flakes and spicy Sichuan peppercorns, so light refreshing!
Ingredients
- 1 cucumber large
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons dried chili see options below, crushed
- 1 teaspoon Sichuan peppercorns whole
- 1 teaspoon sesame oil
- 1 teaspoon chili crisp optional
- sesame seeds toasted, for serving
Instructions
- Slice the cucumber into bite-sized pieces, either lengthwise or in wedges. You can core out the seeds and pulp if desired before slicing.
- Transfer to a bowl and sprinkle with salt. Mix and let sit for 30 minutes to drain.
- Drain the liquid and dry the cucumber slices.
- Heat the oil in a wok or large pan to high heat.
- Add the crushed chilies and Sichuan peppercorns. Stir fry for 30 seconds to darken, but do not burn the ingredients.
- Add the cucumber slices and stir fry for 10 seconds only, just to warm them.
- Transfer to a serving bowl and drizzle with sesame oil and chili crisp (if using).
- Garnish with toasted sesame seeds and chill. Best served cold.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 598mg | 25% |
| Potassium | 510mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4037IU | 81% |
| Vitamin C | 9mg | 10% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.