Sichuanese Cucumber Salad Recipe

Name: Seattle Dumpling Houses Sichuanese Cucumber Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 medium English cucumber (or Kirby); 1 tsp Salt (for cucumbers); 3 cloves Garlic; 2 tbs Light soy sauce; 1 tsp Chengdu-style dark vinegar (or black vinegar/sherry vinegar); 0 tsp Chinese black vinegar (if not using Chengdu); 1 tsp Sesame oil; 2 tbs Chili oil (Sichuan chili oil with sediment preferred); 1 tsp Sugar; 0.5 tsp Sichuan peppercorn oil or toasted ground Sichuan peppercorns; 0 tsp Chinese black vinegar (optional – remove duplicate if not using); 2 stalks Scallions (green parts), thinly sliced; 2 tbsp Fresh cilantro, chopped (optional); 1 tsp Toasted sesame seeds; 1 tbsp Crushed roasted peanuts or toasted sesame paste (optional for richness); 0.5 tsp Sugar (for balance, optional extra)

Inspired by Seattle Dumpling House

Time25m

Serves4

Make Sichuanese Cucumber Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

2 medium English cucumber (or Kirby)

1 tsp Salt (for cucumbers)

Dressing / Sauce

3 cloves Garlic

2 tbs Light soy sauce

1 tsp Chengdu-style dark vinegar (or black vinegar/sherry vinegar)

0 tsp Chinese black vinegar (if not using Chengdu)

1 tsp Toasted sesame oil

2 tbs Chili oil (Sichuan chili oil with sediment preferred)

1 tsp sugar

1/2 tsp Sichuan peppercorn oil or toasted ground Sichuan peppercorns

0 tsp Chinese black vinegar (optional – remove duplicate if not using)

Aromatics & Garnish

2 stalks Scallions (green parts), thinly sliced

2 tbsp Fresh cilantro, chopped (optional)

1 tsp Toasted sesame seeds

1 tbsp Crushed roasted peanuts or toasted sesame paste (optional for richness)

1/2 tsp Sugar (for balance, optional extra)

Method

Salad

Prepare cucumbers

Wash cucumbers. Leave skin on or peel stripes if you prefer. Smash each cucumber lengthwise with the flat of a chef's knife or rolling pin until it cracks, then cut into 2–3 inch pieces. Alternatively, slice into bite-size sticks. Place cucumber pieces in a colander or bowl and sprinkle with 1 tsp salt. Toss and let drain for 10–15 minutes to draw out excess water.

After 10–15 minutes, use your hands or a clean kitchen towel to squeeze out the released liquid from the cucumbers. Transfer the cucumbers to the serving bowl or a shallow mixing bowl.

Dressing / Sauce

Prep aromatics

Peel and finely mince the garlic (or press). Thinly slice the green parts of the scallions, keeping whites separate if you like for frying (optional). If using fresh Sichuan peppercorns, lightly toast (in a dry skillet over medium heat 1–2 minutes) then grind to a powder; or use prepared Sichuan pepper oil.

Combine sauce

In a small bowl, combine 2 tablespoons light soy sauce, 1 teaspoon dark vinegar, 2 tablespoons chili oil, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1/2 teaspoon ground Sichuan pepper (or 1/2 tsp peppercorn oil). Add the minced garlic and the thinly sliced scallion greens. Whisk or stir until sugar dissolves and the mixture is homogenous. Taste and adjust: add an extra 1/2 tsp sugar if too sharp, more soy for saltiness, or more vinegar for brightness.

If you prefer a nuttier texture, stir in 1 tablespoon toasted sesame paste or 1 tablespoon crushed roasted peanuts to the sauce and thin with a splash (1–2 tbs) of warm water until it reaches a pourable consistency.

Assembly & Garnish

Pour the dressing over the drained cucumbers and toss thoroughly to coat every piece. Let sit for 5–10 minutes to allow flavors to meld — the cucumbers should remain crisp but absorb the dressing.

Taste and adjust seasoning: add a pinch of salt, more soy, or a little extra chili oil if you want more heat. If the dressing is too intense, add 1–2 teaspoons water or extra cucumber to mellow.

Scatter the remaining sliced scallion greens, chopped cilantro (if using), toasted sesame seeds, and additional crushed peanuts on top as garnish. Serve chilled or at room temperature.