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Vegan Chinese Recipes
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Sichuan Cucumber Salad
from: Middaybikeride

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!

SERVES 4

  • 1 large cucumber
  • 1 teaspoon salt

Dressing

  • 3 tablespoons cooking oil
  • 3 tablespoons minced garlic
  • 1 1/2 teaspoons ground toasted szechwan pepper
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon asian chili-garlic sauce or substitute your favorite asian chili paste (found in Asian markets)

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.