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Sichuan Cucumber Salad

Monday, 26 May 2008

Description

This unusual salad is from Martin Yan, who gave it to us some years ago, but it still holds up well. It is easy to make and easy to eat! The ingredients all meld together to produce a salad with that is excellent to serve with almost any dish.

From the article Exotic and Spicy Salads.

Ingredients

At a glance
Cuisine
Asian
Ingredient
Vegetable
Cooking Method
Sauté
Difficulty
Easy
Heat Level
3
Chile
Chile Oil/Chile Paste
Meal/Course
Side Dish
Serves
4

•    1 large cucumber
•    1 teaspoon salt

For the Dressing:

•    3 tablespoons cooking oil
•    3 tablespoons minced garlic
•    1 1/2 teaspoons ground toasted Sichuan peppercorns
•    2 tablespoons rice vinegar
•    2 teaspoons sesame oil
•    2 teaspoons sugar
•    1 teaspoon Asian Chilli Garlic Sauce, or substitute your favorite Asian chile paste (found in Asian markets)

Methods/steps

Cut the cucumber in half lengthwise, then cut each half crosswise into 1/4-inch slices. Combine the cucumber slices and salt. Stir to coat and let stand for 30 minutes. Rinse and pat dry with paper towels.

Heat the cooking oil in a sauce pan over medium heat. Add the garlic and Sichuan peppercorns; cook until fragrant. Remove to a bowl and let cool. Add the remaining dressing ingredients and mix until well blended. Pour over cucumber slices and mix well. Serve at room temperature or refrigerate and serve cold.

Heat Scale: Medium

 

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