Sichuan Cucumber Recipe… I often hear that people are not super fond of cucumbers: too watery, not too much taste… But it all depends on how we prepare them. And this recipe from Sichuan might make them change their minds. We often associate cucumbers to tomatoes and feta cheese, in a Greek Salad type of seasoning.
Cucumbers do tend to have a little problem: they do not absorb well the dressing of the salad. What I love about this recipe is not just the Sichuan dressing , but also the way the cucumbers are crushed to be sure that they “open up” to the flavors of the dressing.
What to keep in mind when making Sichuan Cucumbers?
- First secret: cut the cucumbers well! The way you cut the cucumbers will influence a lot the final flavor it will have. After washing them well cut them vertically in 2. Then cut each part vertically again in 2. With a knife, very delicately cut the seeds out. Then cut pieces of 2 centimeters high (you should have something looking like the picture here).
- Second secret: crash the cucumbers! With a potato masher crush the cucumbers. That way they will open up and absorb better the dressing. Add some salt on it to dry the cucumbers. This technique is also a good one for cucumbers with other types of dressing.
THE SECRET OF THE DRESSING of the SICHUAN CUCUMBER SALAD
This dressing requires a few ingredients that you might not have in your kitchen. But you will see that if you keep coming to this blog, we will use it often. These amazing ingredients are: sesame oil, peanut oil, rice vinegar. The rice vinegar is particularly important as it is the one that will bring acidity to this delicious salad. And as some people like it hot, dried red chili flakes are also a good ingredient to keep in the cupboard.