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.

What You'll Need

– Smashed Cucumber – Chinese Black Vinegar – Sesame Oil – Chili Crisp Oil – Splenda – Kosher Salt – Cilantro – Crushed Peanuts

How To Make Sichuan Smashed Cucumber Salad

1. Peel the cucumber into long strips such that you're alternating one long peeled length with one long unpeeled length. 2. Cut the cucumber into fourths lengthwise and then cut into chunks. 3. Using the flat of your knife roughly smash the cucumber on the side to smoosh it a bit.

How To Make Sichuan Smashed Cucumber Salad

4. In a bowl mix all the sauce ingredients. 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.

For whole recipe and other nutritional information, click the link below!