Szechuan Cucumber Slices
Crisp, refreshing cucumber slices with bold Szechuan spices, garlic, and a tangy sesame vinegar dressing, perfect as a cooling appetizer or side dish for spicy meals.
Ingredients
Instructions
- Wash cucumbers, cut in half lengthwise and remove seeds.
- Cut cucumber halves into 1/2-inch slices.
- Place in a medium bowl and sprinkle with salt.
- Let stand about 4 hours to draw out excess moisture.
- Squeeze liquid from cucumbers to remove excess salt and water.
- Place cucumbers, garlic, and red peppers in a serving dish.
- In a small bowl, mix sesame oil, rice vinegar, and sugar until dissolved.
- Pour the dressing over the cucumber mixture and toss to combine.
Tips & Substitutions
For added flavor, consider sprinkling some sesame seeds on top before serving. If you prefer a milder dish, reduce the number of dried hot red peppers or substitute them with milder chili flakes. This recipe can be easily adapted to include other ingredients, such as sliced bell peppers or carrots, to enhance the crunch and freshness, making it a delightful addition to your Chinese recipes collection.
Serving Suggestions
Serve these Szechuan cucumber slices as a refreshing side dish alongside grilled meats or as part of a larger spread with Fried Won Tons. They also pair beautifully with Ginger-Lime Chicken Stir-Fry for a balanced meal. Garnish with fresh herbs like cilantro or green onions for an extra burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers may release more liquid over time, so give them a gentle toss before serving. This dish is best enjoyed cold, so there’s no need to reheat; simply serve straight from the fridge for a refreshing snack or side.
Nutrition & Diet Analysis (per serving)
Each serving of Szechuan Cucumber Slices contains roughly 356 calories, with 4g protein, 31g carbohydrates, and 25g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2090mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this recipe?
Yes, while large cucumbers are typically used, you can also opt for English cucumbers or Persian cucumbers. Just adjust the salting time accordingly, as smaller cucumbers may need less time to draw out moisture.
Is there a way to make this dish less salty?
To reduce the saltiness, you can rinse the salted cucumbers under cold water after they have rested. Additionally, you can decrease the amount of salt used in the initial step, but this may affect the overall flavor balance.
How do I make this a vegan dish?
This recipe is already vegan-friendly as it does not contain any animal products. Enjoy it as part of your vegan recipes collection, and feel free to experiment by adding more vegetables or adjusting the spice level to suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).