Description
This Zesty Garlicky & Spicy Sichuan Cucumber Salad is a quick and refreshing dish that combines crisp cucumbers with a bold, flavorful dressing featuring soy sauce, Chinese black vinegar, garlic, chili oil, and a hint of brown sugar. Topped with toasted sesame seeds, it offers a perfect balance of heat, tang, and nuttiness to excite your taste buds in just 5 minutes.
Ingredients
Scale
Cucumber
- 2 small cucumbers (or 1 large cucumber)
Dressing
- 3 cloves garlic (freshly minced)
- 3 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon brown sugar
- 2 tablespoons chili oil
Toppings
- 1 tablespoon sesame seeds
Instructions
- Wash Cucumbers: Rinse the cucumbers under cool running water to remove any dirt. For added texture and a decorative look, partially peel the cucumbers, leaving some skin strips intact.
- Crush Cucumbers: Using a meat pounder or heavy object, gently crush the cucumbers. This breaks down their structure, helping them absorb the dressing and creating a more interesting texture.
- Cut into Pieces: Chop the crushed cucumbers into bite-sized pieces to make them easy to serve and eat while ensuring each piece holds the dressing well.
- Prepare Dressing: In a small bowl, combine soy sauce, Chinese black vinegar, brown sugar, and chili oil. Mince the garlic finely and stir it into the dressing until all ingredients are well blended.
- Toss Salad: Add the cucumber pieces to the dressing and toss thoroughly so each piece is coated evenly. Let the salad sit briefly to allow flavors to meld and develop.
- Serve: Transfer the salad to a serving bowl and sprinkle the toasted sesame seeds generously on top for a nutty crunch and extra flavor.
Notes
- Partially peeling the cucumber adds appealing texture and visual interest to the salad.
- Crushing the cucumber helps it soak up the dressing better and softens its crunch just enough for a pleasant bite.
- You can adjust the amount of chili oil depending on your preferred level of spiciness.
- For a nuttier flavor, toast the sesame seeds lightly before sprinkling them on top.
- This salad is best served fresh but can be refrigerated for up to 1 day.
