Sichuan Cucumber Recipe

Prepare cucumbers

Wash the Persian cucumbers and trim the ends. If cucumbers are slightly thicker, halve them lengthwise; otherwise leave whole. Cut into 1/2-inch thick coins or 1/2-inch angled slices. Place in a colander set over a bowl.

Sprinkle the cucumbers with kosher salt and granulated sugar. Toss gently to combine and let sit 10 minutes to draw out excess water. After 10 minutes, press gently to release more liquid and discard any accumulated liquid.

Transfer the cucumbers to a serving bowl. Add lime juice and lime zest and toss lightly to coat; set aside while you make the dressing so flavors meld.

In a small bowl or jar, combine neutral oil, sesame oil, honey, soy sauce, chili garlic sauce, minced garlic, and rice vinegar.

Whisk or shake vigorously until honey is fully dissolved and the dressing is emulsified. Taste and adjust: add up to 1 tsp more soy sauce for saltiness, a squeeze more lime if you want brighter acidity, or 1/2 tsp more chili garlic sauce for heat.

Stir in the toasted sesame seeds. Let the dressing rest 2–3 minutes so garlic and chili flavors infuse.

Pour the dressing over the prepared cucumbers and toss gently to coat every piece. Taste and adjust seasoning with freshly ground black pepper and a pinch more salt if needed.

Sprinkle the sliced scallions, chopped cilantro, crushed toasted Sichuan peppercorns, and optional crushed peanuts over the salad. If you like extra heat, finish with a light dusting of chili flakes.

Let the salad rest 5–10 minutes at room temperature to meld flavors, then serve. This can also be chilled for 15–30 minutes; if chilled, bring back to room temperature for 5 minutes before serving for best aroma.