SICHUAN CUCUMBER SALAD

SERVES 4 PORTIONS

2 cucumbers

2 tsp. salt

8 garlic cloves

3 red chile peppers, stemmed (seeded for less heat)

1/4 cup (60 ml) peanut oil

1/4 cup (60 ml) soy sauce

1 tsp. ground Sichuan pepper

2 tbsp. cilantro leaves

NUTRITIONAL VALUES

Calories: 173kcal
Fat: 13.9g (2.4g S.Fat)
Carbs: 11.6g
Protein: 3g
Sugar: 4.6g
Sodium: 2069mg

METHOD

Smash the cucumbers with the flat side of a large kitchen knife. You'll feel a lot better afterwards.

Chop the cucumbers coarsely and combine with the salt. Allow for a 10-minute resting period.

Drain the excess liquid and thoroughly rinse the cucumber slices under running water.

Garlic and chiles, minced Heat the peanut oil in a frying pan over medium heat and sweat the garlic and chiles for 2 to 3 minutes.

Soy sauce is used to deglaze the pan, and the Sichuan pepper is added.

Pour the hot dressing over the cucumber slices, allow to cool slightly, and top with cilantro leaves.

RECIPE NOTES

To avoid making a huge mess in the kitchen, place the cucumbers in a freezer bag and seal it before smashing them. The bag can then be reused to marinate vegetables, seitan, or tofu.