Szechuan-Style Cucumbers

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Szechuan-Style Cucumbers

Crisp and cool with an eye-opening burst of heat–we try to keep a jar in the fridge at all times.

Yield: 6 servings


  • 2-3 English cucumbers (seedless)
  • 2 tablespoons kosher salt
  • 1 large garlic clove, sliced very thinly
  • 1 teaspoon hot bean paste
  • 1 tablespoon hot chili oil
  • 2 teaspoons sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon sesame oil


Cut cucumbers lengthwise into quarters. Then slice into long wedges.
Place in a medium-size bowl and toss with salt. Cover and refrigerate 8 hours.
Drain and discard liquid. Pat cucumbers dry.
In a small bowl, whisk together remaining ingredients. Add cucumbers and toss well to coat. Serve immediately or cover and refrigerate 1 hour.

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