Sichuan cucumber salad

Sichuan cucumber salad


3 people made this

About this recipe: This salad is spicy, light, refreshing and packed full of flavour. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.


Serves: 3 - 4

  • 2 cucumbers, peeled, seeded and cut into 5x0.5cm strips
  • 5 dried red chillies
  • 1 spring onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon dark brown soft sugar
  • 5 teaspoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons hot chilli oil
  • 1/2 teaspoon Chinese black vinegar
  • 1/2 teaspoon toasted white sesame seeds

Prep:10min  ›  Cook:5min  ›  Extra time:10min marinating  ›  Ready in:25min 

  1. Place the cucumber strips onto a serving plate and set aside.
  2. Dry-fry the dried chillies in a frying pan until fragrant. Let cool and coarsely grind.
  3. Make the sauce by mixing together the garlic, spring onion, ground chillies, soy sauce, dark brown soft sugar, chilli oil, black vinegar and roasted sesame seeds. Let sit for 5 minutes.
  4. Pour the sauce over the cucumber and toss well. Marinate for 3 minutes and serve.


Hot chilli oil and Chinese black vinegar can be purchased in Chinese/Oriental speciality shops or online.

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Reviews (1)


Whoa, man, I thought I liked spicy food. I cut the peppers back to 4 (considering it also has chili oil), and this was still too hot for me. I really liked the flavor of the dressing, so I will try this one again with 2 peppers, taste, and if necessary, bump up to 3 (maybe, I'm a wimp?). If you REALLY like it hot, go with the way it's written, otherwise, I'd suggest you start out with fewer peppers, and add more to suit your taste. I also think it may be just as easy to add some crushed red pepper flakes instead of "dry-frying" the whole peppers and grinding (with no sacrifice to taste), but just my opinion. - 08 Feb 2015

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