© 2019 Ching He Huang. All rights reserved.

Spicy Sichuan Cucumber Salad

Serves : 4 Preparation 25 mins Cooking 0 mins Total 25
Nutrition facts: 104.00 calories 2.00g protein 3.50g carbs 2.70g sugars 9.20g fat 1.40g 1.30g fibre 313.00mg sodium
Ingredients: 3 small baby, smack using a cleaver and slice in half and into 1 inch pieces on the angle Cucumber 1 clove, peeled and crushed Garlic 1 teaspoon, dry toast and finely ground in a pestle and mortar Sichuan peppercorns 1 inch piece of fresh root, grated Ginger 1 small, seeds in, finely sliced Birds eye chilli 1, finely sliced Spring onion For the dressing: 1 tablespoon Groundnut oil 1 tablespoon Sesame oil 1 tablespoon Chilli oil 2 tablespoons Rice vinegar 2 tablespoons Low sodium light soy sauce Easy spicy pickle perfect with summer BBQs.

Spicy Sichuan Cucumber Salad

  1. Serves : 4
  2. Preparation time 25 Minutes
  3. Cooking time
per serving

Cals


104.00

Protein (g)


2.00

Carbs (g)


3.50

Sugars (g)


2.70

Fat (g)


9.20

Sat Fat (g)


1.40

Fibre (g)


1.30

Sodium (mg)


313.00

Source from

Ching He Huang Web Site

About the recipe

snacks and sides

Easy spicy pickle perfect with summer BBQs.

Ingredients
  • Cucumber - 3 small baby, smack using a cleaver and slice in half and into 1 inch pieces on the angle
  • Garlic - 1 clove, peeled and crushed
  • Sichuan peppercorns - 1 teaspoon, dry toast and finely ground in a pestle and mortar
  • Ginger - 1 inch piece of fresh root, grated
  • Birds eye chilli - 1 small, seeds in, finely sliced
  • Spring onion - 1, finely sliced
For the dressing
  • Groundnut oil - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Chilli oil - 1 tablespoon
  • Rice vinegar - 2 tablespoons
  • Low sodium light soy sauce - 2 tablespoons

Steps

  • Prepare all the ingredients and make the dressing. Add all the ingredients in a bowl and then dress with the dressing adding in the ground toasted Sichuan pepper.
  • Chill for 20 minutes and serve with Jasmine rice and grilled chicken.
Ingredients
  • Cucumber - 3 small baby, smack using a cleaver and slice in half and into 1 inch pieces on the angle
  • Garlic - 1 clove, peeled and crushed
  • Sichuan peppercorns - 1 teaspoon, dry toast and finely ground in a pestle and mortar
  • Ginger - 1 inch piece of fresh root, grated
  • Birds eye chilli - 1 small, seeds in, finely sliced
  • Spring onion - 1, finely sliced
For the dressing
  • Groundnut oil - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Chilli oil - 1 tablespoon
  • Rice vinegar - 2 tablespoons
  • Low sodium light soy sauce - 2 tablespoons