Szechuan Spicy Cucumber Salad

From Jeanette's Healthy Living

Adapted from Land of Plenty by Fuchsia Dunlop. I reduced the amount of salt in the original recipe. This cucumber salad is deceptively flavorful due to the unique quick cooking technique where the cucumbers are cooked ever so briefly with chili flavored oil.


  • 2 large cucumbers, seeds removed, quartered and cut into 2 1/2 inch sections
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 8 dried chilies
  • 2 teaspoons whole Sichuan pepper
  • 2 teaspoons sesame oil


  1. Sprinkle cucumbers with salt, mix well, and set aside in a colander (in a sink or over a bowl) for 2 hours, to draw out some of the juices.
  2. Drain well and press gently with a paper towel to remove as much moisture as possible.
  3. Heat olive oil in a wok. Add chilies and Sichuan pepper.
  4. Stir a few seconds until fragrant and the chilies turn dark red, being careful not to burn them.
  5. Add the cucumber pieces, toss for about 10 seconds, and remove from the heat.
  6. Add sesame oil and toss thoroughly.
  7. Serve.