Description
Sichuan-Style Smashed Cucumber Salad with Chili Oil is a lively and refreshing dish that marries the cool crunch of cucumbers with the bold heat of chili oil. This quick and easy recipe is perfect for summer gatherings or as a light snack. The combination of fresh ingredients creates a flavor explosion that will tantalize your taste buds, making it an irresistible addition to any meal.
Ingredients
Scale
- 2 English cucumbers (about 1 lb)
- 2 cloves garlic, minced
- 3 tbsp chili oil
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
Instructions
- Gently smash the cucumbers on a cutting board until they crack but remain intact.
- Chop the smashed cucumbers into bite-sized pieces and transfer them to a mixing bowl.
- In another bowl, whisk together minced garlic, chili oil, soy sauce, rice vinegar, and sugar until well combined.
- Drizzle the mixture over the cucumbers and toss to coat evenly.
- Refrigerate for about 30 minutes to allow flavors to meld.
- Serve chilled as a side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg