T - Sichuan Cucumber Recipe

Prepare cucumbers

Rinse 4 Persian cucumbers and pat dry. Trim the ends and cut each cucumber in half lengthwise, then slice on the diagonal into 1/4-inch (6 mm) thick pieces to yield about 4 cups. Place the sliced cucumbers in a large bowl and toss with 1 tsp salt. Let sit for 10 minutes to draw out excess moisture.

After 10 minutes, gently squeeze the cucumber slices in batches (or press them in a colander) to remove the brine. Discard the liquid and transfer the cucumbers to a clean bowl. This keeps the salad crisp and prevents dilution of the dressing.

Toast and grind Sichuan peppercorns

Place 1 tsp Sichuan peppercorns in a small dry skillet over medium heat. Toast briefly, shaking the pan, until fragrant (about 1–2 minutes). Remove from heat and let cool, then grind to a fine powder using a spice grinder or mortar and pestle.

Combine dressing

In a small bowl, combine 3 cloves minced garlic, 1 tsp minced fresh ginger, 2 tbsp honey, 2 tbsp chili oil, 2 tbsp light soy sauce, 1 tbsp black or rice vinegar, 1 tsp sugar, and 1 tbsp warm water. Whisk until honey and sugar dissolve. Stir in 1 tsp toasted ground Sichuan pepper and 1 tsp sesame oil. Taste and adjust: add a little more honey if you want sweeter, more chili oil for heat, or a splash more vinegar for brightness.

If your chili oil has solid chili bits, spoon some of the sediment into the dressing for extra texture and flavor.

Pour the dressing over the drained cucumber slices and toss gently to coat evenly. Let the cucumbers sit for at least 5 minutes to absorb flavors (or up to 30 minutes in the refrigerator for a slightly chilled salad).

Transfer to a serving plate. Sprinkle 1 tsp toasted sesame seeds, 2 tbsp thinly sliced scallions, 2 tbsp crushed roasted peanuts (optional), and 2 tbsp cilantro leaves (optional) over the top. Serve immediately as a crunchy, spicy-cool side dish.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. Cucumbers will soften over time — shake off any excess liquid before serving.