SZECHUAN CUCUMBERS
Make and share this Szechuan Cucumbers recipe from Food.com.
Provided by Brenda.
Categories Szechuan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place cucumber slices in medium serving bowl, set aside.
- In a small bowl, combine rice vinegar, sugar, red pepper flakes, salt and sesame oil, mix well.
- Pour dressing over cucumber slices and toss well.
- Cover and let rest at room temperature up to 4 hours.
- Drain cucumbers.
- Garnish with cilantro, if desired, before serving.
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
SICHUAN CUCUMBER SALAD
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Provided by Chelsea
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g
SZECHUAN CUCUMBER SALAD
Make and share this Szechuan Cucumber Salad recipe from Food.com.
Provided by brechanandrhondainc
Categories Vegetable
Time 15m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the cucumbers, cut in half crosswise and then in half lengthwise.
- Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide.
- Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at.
- least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.
Nutrition Facts : Calories 46.3, Fat 0.9, SaturatedFat 0.2, Sodium 964.7, Carbohydrate 9.3, Fiber 1.7, Sugar 3.2, Protein 2.3
SICHUAN CUCUMBER SALAD
A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this!
Provided by Middaybikeride
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 141, Fat 12.7, SaturatedFat 1.7, Sodium 584.1, Carbohydrate 7.3, Fiber 0.7, Sugar 3.5, Protein 1
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