Sichuan-Style Cucumber Salad
One of my fave recipes with cucumber. The combination of flavours is classic Sichuan, and so delicious. Goes really well with roasted chicken, fish, or even as a simple appetizer. Btw, Chinese black vinegar (also known as Chinkiang Vinegar) has a dark, malty flavour…it can typically be found in supermarkets in Chinatown, but if you can't find it, just leave it out, or sub rice vinegar plus an additional tbsp of soy sauce.
Ingredients
- 1 Large English Cucumber
- 3 cloves Garlic, peeled + minced
- 1 tbsp Black Vinegar
- 1 tbsp Soy Sauce
- 1/2 tsp Sugar
- 1/2 tbsp Sesame Oil
- Salt, to taste
- 1/2 tbsp Chili Oil, to taste
Instructions
- Remove and discard the two ends of the cucumber, then smash with a wide kitchen knife (like a cleaver) until the cucumber is lightly crushed and softened. Cut into bite-sized pieces.Transfer the cucumber cubes into a mixing bowl. Add everything else and mix until combined. Serve immediately on its own, as a side dish, wherever you want.