Fans of Sichuan cuisine know that even spice fiends need something to ward off all the heat in your mouth between bites. Cucumber salads are served at almost every Sichuan restaurant I’ve been to, and are good appetizers as well as good palate cleansers.
It’s also easy make at home. However, one of the main ingredients is Sichuan peppercorn, which can still be rather hard to find outside China. For years the US had a ban on Sichuan peppercorn imports, which they recently lifted. But the last I heard the spice is still not widely available. (What is the situation like in other countries?)
In any case, if you aren’t able to get your hands on any, you can always substitute with a dash of red pepper flakes or 1 tablespoon hot chili paste. If you have Sichuan peppercorns and you’re brave enough, leave them whole instead of grinding them up. (*Be aware of the numbing effect called mala （麻辣). Don’t worry…it becomes addictive.)
Also, although restaurants in China like to serve the cucumbers in longer strips, I sometimes like them cubed. More surface area means more flavor absorbed.
A less spicy version of the salad can make a good appetizer for Western meals too.
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More Sichuan recipes to try:
Dan Dan Mian (Spicy Sichuan Noodles)
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Sichuan Cucumber Salad
Serves 6 to 8 as an appetizer
- 1 large or 2 medium-sized cucumbers, peeled
- 1 teaspoon salt
- 3 tablespoons cooking oil, like peanut or vegetable
- 2 cloves garlic, minced
- 1 teaspoon Sichuan pepper, ground or whole, or substitute red chili flakes
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablepoon sugar
- 1 or 2 teaspoons chili garlic paste
1. Cut the cucumber(s) in half lengthwise, then cut each half again so you have quartered strips. Cut or scoop out the seedy middle section. Slice each strip into 3cm (1 inch) cubes. Put the cucumbers in a bowl, and toss with salt. Set aside for 5 to 10 minutes, as the salt draws out excess moisture from the cucumbers.
2. Heat a small pan on medium-low heat. Add cooking oil, then add garlic and Sichuan pepper. Cook until fragrant, but careful to not to let the garlic burn. Set aside in a small dish to cool.
3. Drain the cucumbers through a strainer or sieve, and return them to the bowl. In a separate bowl, mix the rice vinegar, sesame oil, sugar, and chili garlic paste. Pour the mixture over the cucumbers. Add in the garlic and pepper that was cooling, and mix well. Serve at room temperature, or chill in the fridge for up to a day to serve cold.
As long as you’ve got a Chinese supermarket nearby it’s easy to get hold of Sichuan Pepper in England.
A fabulous recipe! Had it with dinner last night. After we finished, my husband scooped the leftover sauce on an extra helping of rice because he loved the flavor so much.
this salad is also served as a snack in most bars around where i live. little chunks of spicy cucumber on a toothpick + peanuts + (hopefully cold) beer is a great combo.
This cucumber recipe seems so simple to make that I must try it. Even though I am new to Sichuan cooking, I love it.
no issues in Australia – it is easy to find
We can get it here in Victoria, BC Canada quite easily in any Chinatown grocery store or from Fairway Markets.
We have always been able to buy Sechuan peppercorns in the UK – I wonder why they were not sold in the USA. They are not peppercorns of course, but flowers of a plant. I have been to Sechuan and the red little peppers they sell are worth buying (we get them from the Chinese shops), they are tasty and very hot.
Loved it
I am from Chongqing.
When we make this dish, generally speaking, we use Sichuan pepper powder instead of pepper balls because we just love the numb taste. :).
By the way, we don’t put sugar or not that much.
I’ve never had any problems finding Sichuan pepper in England or in Australia – just head to the nearest Chinese supermarket. Market City in Sydney is fantastic for this…
I’m looking forward to trying this tonight along with my already practiced Mapo Doufu and Garlic Bai Cai. Loving the recipes on this site and so refreshing to get so many vegetarian ones too.
It’s not easy finding it in smaller towns in Norway, But you can find it in one shop in Bergen(second largest city) and probably in the capital as well. But then again Norway is one of the worst places for finding speciality food items. We actually have to go to the health food stores to get ceylon cinnamon. We only get cassia in most normal stores.
Sichuan peppercorns were prohibited in the US because of a decease they could carry that could wipe out citrus crops.
http://en.wikipedia.org/wiki/Sichuan_pepper
Also: you cannot substitute it by using chili.. It’s not hot, and has a distinct flavour not similar to chili. I think its flavour is more related to nutmeg, but with the numbing sensation added.
Finally found the peppercorns and just have to have “hot pot” frequently.
Tastiest food on the planet. Made this dish with green beans also…it’s great.
Bar None
Yum, this looks delish. I have a batch of Chinese Scallion Pancakes waiting to be made right now and I’m going to add this dish to it. (I already made these pancakes this week and they’re so addictive, I’m making them again).
Sichuan peppers are easy to find here in Vancouver, BC.
I’m a TCM practitioner and we use this herb in Chinese medicine. It’s called Hua Jiao. It’s good for ridding of parasites and treating abdominal pain. The properties of it are slightly toxic – perhaps that’s why there was a ban?? It’s suggested that you don’t use this herb during pregnancy.
Anyhow, I love your site. Thanks for the amazing recipes!
Actually know this spice as prickly ash and have at least for the last 6 years had no problem getting it at the Asian Market here in Boston
Thank you for sharing this recipe. It’s second time I am using it. Find it easy to add peppercorns in to the oilfirst and put minced garlict just before you are going to turn off the gas or stove. Then you wont have any worry of burning your garlic.
We LOVE it – THANKS
We subbed red pepper flakes for the Chinese genuine stuff
Will look next time I’m at the Asian grocer