Sichuan Smashed Cucumber Salad

This Chinese Sichuan Smashed Cucumber Salad Recipe borrows from a Xi'an sauce I once had. Cucumbers, garlic, and a secret chili ingredient were what I used to recreate this crisp, cool, tangy, spicy marvel. Best of all? Done in about 8 minutes with this low carb, vegan marvel.

Now here's the thing.

Once you make the dressing for this easy cucumber salad recipe: you can use it over noodles, as a dipping sauce, or for a quick sip of goodness when no one is looking--not that I would ever do such a thing.

I love Sichuan Cuisine as a rule. The combo of fresh herbs and hot tingling spices is just perfect, as far as I'm concerned.

Note that my recipe is a little different in that I have added a Chili Crisp Oil to this. If you haven't had Chili Crisp oil, you are totally missing out in life, my friend, totally missing out.

A little chili crisp oil on noodles? Heaven!

But I digress. What's more, I need to give you an alternative for it, in case you don't have it. Your options are either crushed Sichuan peppercorns or in a pinch, red pepper flakes (the kind that come with your pizza. Yup. That simple.)

How To Make Cucumber Salad

1. Peel the cucumber into long strips such that you're alternating one long peeled length with one long unpeeled length. When you're done, you should have a cucumber zebra, so to speak. You're doing this to add a little color variation.
2. Cut the cucumber into fourths lengthwise and then cut into chunks.
3. Using the flat of your knife--or a cleaver if you trust yourself with one, I can't be trusted with one--roughly smash the cucumber on the side to smoosh it a bit. You want it to crack but not turn into cucumber purée.
4. In a bowl mix all the sauce ingredients for the smashed cucumber salad. Taste and adjust as needed.
5. 15-20 minutes prior to serving, pour the sauce over the cucumbers.
6. Add cilantro and crushed peanuts (which just totally complete this dish!) and mix well before serving.

Can Cucumber Salad Be Made Ahead?

Yes, it absolutely can be. Actually, I would highly recommend you make this Smashed Cucumber Salad beforehand. If you do so, it gives the flavors of the dressing and the cucumbers time to mesh together to create a delicious bite.

Is Cucumber Salad Keto?

This simple cucumber salad recipe is Keto.

However, you will find others that are not because of the sweeteners that can be added to them. So be careful not to make it an all-encompassing statement.

Want More Salad Recipes?

• Korean Cucumber Salad! If you're looking for a delicious, spicy pickle recipe, this is the one.
• Indian Cucumber Salad- Make it in less than 15 mintues!
• Tomato Raita- Spicy, tangy Greek yogurt salad.
• Tzatziki- Perfect dressing for any salad.
• Big Mac Salad- Your favorite fast food flavors in a bowl!
• Indian Carrot Salad - A simple, delicious and light side dish.

If you love this Smashed Cucumber Salad as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.

Sichuan Smashed Cucumber Salad

This Chinese Sichuan Smashed Cucumber Salad borrows from a Xi'an sauce I once had. Cucumbers, garlic, and a secret chili ingredient were used to recreate this crisp, cool, tangy, spicy marvel. Best of all? Done in about 8 minutes with this low carb, vegan marvel.

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizers, Salads, Side Dishes

Cuisine: Chinese, Sichuan

Keyword: Chinese Cucumber Salad, Chinese Smashed Cucumber Salad, smashed cucumber salad

Servings: 6

Calories: 77kcal

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

• ▢ 4 cups (532 g) Smashed Cucumber, see the recipe for directions
• ▢ 2 Tablespoons (2 Tablespoons) Chinese Black Vinegar
• ▢ 1 Tablespoon (1 Tablespoon) Sesame Oil
• ▢ 1.5 teaspoon (1.5 teaspoon) Chili Crisp Oil, or toasted Sichuan peppercorns, smashed
• ▢ 1/2 teaspoon (1) Splenda, (or sugar)
• ▢ 1 teaspoon (1 teaspoon) Kosher Salt

For Finishing

• ▢ 1/4-1/3 cup (4 g) chopped Cilantro
• ▢ 1/4 cup (36.5 g) crushed peanuts

Instructions

• Peel the cucumber into long strips such that you're alternating one long peeled length with one long unpeeled length. When you're done, you should have a cucumber zebra, so to speak 😀 You're doing this to add a little color variation, and also to allow the sauce to flavor but not water-log the outside of the cucumber. This is a tiny affectation that you could skip entirely.
• Cut the cucumber into fourths lengthwise and then cut into chunks.
• Using the flat of your knife--or a cleaver if you trust yourself with one, I can't be trusted with one--roughly smash the cucumber on the side to smoosh it a bit. You want it to crack but not turn into cucumber purée.
• In a bowl mix all the sauce ingredients. Taste and adjust as needed.
• 15-20 minutes prior to serving, pour the sauce over the cucumbers.
• Add cilantro and crushed peanuts (which just totally complete this dish!) and mix well before serving.

Substitutions:

• Use crushed Sichuan Peppercorns or red pepper flakes instead of the chili crisp oil, although that oil! Oh my!
• If you don't have Chinkiang Vinegar, use the mildest, least tart vinegar you have and give it a shot.
• If you have a peanut allergy, I'd try toasted pecans or skip entirely

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Nutrition

Calories: 77kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 1g

Tried this recipe?Follow @twosleevers and Pin it!

Don't forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.