Sichuan-Style Smashed Cucumber Salad with Chili Oil recipe - ingredients, nutrition and when to eat it
This Sichuan-style cucumber salad is made by tossing smashed cucumbers with garlic, vinegar, and chili oil, then serving it chilled.
This Sichuan-style cucumber salad is made by tossing smashed cucumbers with garlic, vinegar, and chili oil, then serving it chilled. The crisp cucumbers soak up a tangy flavor and a sharp, fragrant aroma, making this a great fit for summer meals or alongside spicy Chinese dishes.
Chinese · 10 minutes to cook
Nutrition (per 215g serving): 100.3 kcal · protein 3.7g · carbohydrate 9.8g · fat 5.9g · sodium 407mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Smashing the cucumbers helps the seasoning cling and keeps their texture crisp.
Tips: Start with a little vinegar and chili oil, then add more to taste.
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Ingredients (1 serving)
- Cucumber — 1 pc
- Garlic — 1 clove
- Vinegar — 1 Tbsp
- Chili oil — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp