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Spicy Pickled Cucumbers Salad

April 2, 2014 12 Comments

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Chinese pickled cucumber salad with spicy seasonings including chili pepper, sichuan peppercorn etc.

I believe that many cook use cucumber in different kinds of salad since it taste crispy and a little bit sweet. This dish is a cucumber salad actually. But I named it as spicy pickled cucumber. Wonder why? Follow the steps and you will find it so similar to pickled cucumber.

Spicy cucumber salad

There is a mild version of Chinese cucumber salad(拍黄瓜): smashed cucumber salad with garlic sauce in case you prefer the mild version than the spicy version.

Chinese Cucumber Salad

This dish comes from a famous Chinese cucumber salad named as: 蓑衣黄瓜 which means the cucumber is cut to the shape of coir raincoat.  And surely cutting technical is strongly required. So I just simply cut them into thin slices. Firstly peel the tough part off. But remain the skins. And cut the cucumber into thin slices.

Spicy cucumber salad

In a large bowl, add around 2 teaspoons of salt and pickling for 1 to 2 hours. You can adjust the time yourself. Do mix the salt with cucumber slices well.

Spicy cucumber salad

Squeeze the salt water out slightly and then add sesame oil, black vinegar and chopped garlic.

Spicy cucumber salad

Prepare a pan, heat up 1 tablespoon oil and then stir-fry Sichuan peppercorn and tai Chili pepper until you can smell the aroma. Pour the hot oil directly on the top of the cucumber slices prepared. You can used dried red peppers.

If you cannot eat spicy food, you can stir-fry the garlic instead of the chili peppers.

Spicy cucumber salad

Spicy cucumber salad

Spicy pickled cucumber salad
Print
Pickling Cucumbers Salad
Prep Time
2 hrs
Cook Time
5 mins
Total Time
2 hrs 5 mins
 
Simple Spicy Picked Cucumber Salad. This salad is topped with mixed chili oil with thai fresh chili pepper and Sichuan peppercorn, and thus having a unique and fresh spicy, sweet yet crispy taste.
Course: Salad
Cuisine: Sichuan
Keyword: Cucumber
Servings: 2
Calories: 136 kcal
Author: Elaine
Ingredients
  • 1 long fresh cucumber
  • 2 tsp. salt
  • 2 tsp. vinegar
  • 2 tsp. sesame oil
  • 3 garlic cloves , mashed
  • 2 Thai chili peppers , chopped into small sections
  • 1 tsp. whole Sichuan peppercorns
  • 2 tsp. water
  • 1 tbsp. peanut oil or other vegetable oil
Instructions
  1. Cut the two ends of cucumber off and peel the tough part off. Then cut the cucumber into thin slices.
  2. Sprinkle salt on cucumber evenly to pick for around 1 to 2 hours.
  3. Squeeze the salt water out, add vinegar, sesame oil, cold water and mashed garlic in the bowl with the cucumber slices.
  4. Heat up oil in a pan, add chopped chili pepper and Sichuan peppercorn until you can smell the aroma. And then pour it evenly on the cucumber. (or you can simple add some chili oil or Sichuan peppercorn oil).
  5. Enjoy!
Recipe Notes

You can add some sugar if you want a sweeter taste.

Nutrition Facts
Pickling Cucumbers Salad
Amount Per Serving
Calories 136 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 1913mg83%
Potassium 136mg4%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 15.8mg19%
Calcium 33mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy cucumber salad

Filed Under: Featured, Recipes, Salad and cold dishes, Sichuan Food, Vegan

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  1. Holly | Beyond Kimchee says

    April 2, 2014 at 1:19 pm

    This looks so refreshing and crunch! Perfect for warm weather days! I love your pictures. So vivid and colorful!

    Reply
    • Elaine Luo says

      April 2, 2014 at 8:15 pm

      Thanks Holly.

      This in spring time, I am always feeling some kind of laziness.

      Reply
  2. Lisa says

    October 6, 2014 at 6:19 am

    Hi Elaine,

    I was wondering what kind of vinegar you used? I have a few to chose from, so really interested what you recommend 🙂

    Reply
    • Elaine Luo says

      October 6, 2014 at 7:55 am

      Hi Lisa,
      For most of my salad recipes, I am using Chinese black rice vinegar.

      Reply
  3. David says

    November 19, 2014 at 11:10 am

    Hi Elaine,
    It has been a long time hè ? 🙂
    Is the sesame oil used here the toasted version or raw version ? Thanks
    David

    Reply
    • Elaine Luo says

      November 20, 2014 at 12:28 am

      Hi David,
      This should be roasted version since it is added directly in the dish.

      Reply
  4. Drew says

    August 21, 2015 at 4:02 am

    Do you know what the ingredients are for this? (see image). Some type of Asian pickled cucumber thingy. From what I can tell, it has cucumber, tomatoes, onions and garlic.

    Not sure what the other stuff are. I’m guessing fish sauce, salt and sugar? Probably a cambodian dish.

    http://i.imgur.com/mYd09GC.jpg

    Reply
    • Elaine says

      August 21, 2015 at 8:59 am

      Hi Drew,
      Have you ever tasted it? For me, it might be sour or sweet and sour. I have not tried this dish previously.

      Reply
      • Drew says

        August 21, 2015 at 1:57 pm

        Yes, I have tasted it and I’m trying to make it! lol

        Reply
        • Elaine says

          August 21, 2015 at 10:33 pm

          Hi Drew,
          I guess it has some white vinegar, a small pinch of sugar, salt, sesame oil. Good luck and happy cooking ahead.

          Reply
  5. Chase says

    July 25, 2016 at 3:04 pm

    Thank you, Elaine! I made this today — perfect and delicious on a 40 degree day. I’m only sad that there are no leftovers! Next time two cucumbers…or four!

    Reply
    • Elaine says

      July 26, 2016 at 5:03 pm

      Thanks so much for the feedback, Chase. A lot of my friend do not eat this at the first glance because it looks not yummy and fancy at all. But I usually ended up with empty bottle after they took the first bite. It is really so great in summer.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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