Sichuan-Style Cold Cucumber Salad with Garlic and Chili Recipe
Cold cucumber salad is one of the simplest yet most refreshing dishes in Sichuan cuisine. In China it’s often served as a small appetizer before the main meal, especially in summer. The cucumber is lightly smashed so it absorbs the garlicky, vinegary, chili-spiked dressing better. It’s a bit like quick, spicy Polish pickled cucumbers in an express version.
W Syczuanie takie zimne, ostro-kwaśne przystawki podaje się równolegle z gorącymi daniami, żeby odświeżały podniebienie i równoważyły tłustość potraw z woka. Zgniecione ogórki to bardzo popularny motyw w małych, rodzinnych knajpkach i daniach „domowych”.
This Sichuan-style cold cucumber salad delights with contrast – crunchy, smashed cucumber soaks up a spicy, garlicky dressing with notes of vinegar and sesame. It’s one of those dishes that in China appear on the table almost automatically alongside bigger, heavier plates, bringing relief to the palate. Spicy, sour and salty flavors come together into something like a very quick, Asian version of lightly pickled cucumbers.
Dlaczego ta wersja działa
- Zgniecenie ogórków zamiast krojenia otwiera miąższ na sos, przy zachowaniu chrupkości.
- Wstępne solenie odciąga wodę, więc sos nie rozwadnia się po kilku minutach.
- Połączenie oleju chili, octu ryżowego i oleju sezamowego daje typowy syczuański balans ostre–kwaśne–orzechowe.
Chef's tips
Lightly smash the cucumbers with the side of a knife or a mallet before cutting – this creates more uneven surfaces that soak up the dressing. After salting, give them a few minutes to release water and pour off the excess liquid, otherwise the dressing will turn watery. Be cautious with chili oil: start with less, taste after mixing and only then add more drops if you like really fiery flavors.
How to serve
Serve this salad well chilled as an appetizer with wok dishes, grilled foods or a simple bowl of rice – especially on hot days when everything else feels too heavy. It pairs beautifully with a light beer or water with lemon and ice, which help tame the heat of the chili. It’s also a quick side for a weekend barbecue when you want to serve something different from classic creamy cucumber salad.
Na co uważać
- Nie pomijaj solenia – bez tego ogórki szybko puszczą wodę i sos stanie się wodnisty.
- Uderzaj w ogórki z wyczuciem: jeśli zaczną się rozpadać na drobne kawałki, sałatka straci przyjemną strukturę.
- Z olejem chili zacznij ostrożnie, szczególnie przy domowej, bardzo ostrej paście – łatwiej dodać niż odjąć.
Zamienniki
- Ocet ryżowy możesz zastąpić jabłkowym, zmniejszając ilość o ok. 1/3.
- Olej chili da się podmienić na płatki chili zalane gorącym olejem rzepakowym lub słonecznikowym.
Ingredients
- pickling cucumbers or long salad cucumber preferably firm and fresh - 400 g
- garlic finely chopped - 3 cloves
- soy sauce - 1.5 tablespoons
- vinegar or apple cider vinegar - 1.5 tablespoons
- chili oil for a milder version use 1 teaspoon - 1 tablespoon
- sesame oil for aroma - 1 teaspoon
- sugar balances the flavor - 0.5 teaspoons
- salt for the cucumbers - 0.5 teaspoons
- sesame seeds toasted in a dry pan - 1 tablespoon
- spring onion chopped, optional - 2 piece
Preparation
- Wash and dry the cucumbers. If using a long salad cucumber, cut it in half lengthwise and remove the soft, seedy core with a teaspoon so the salad doesn’t turn watery.
- Place the cucumbers on a cutting board and gently hit them with the flat side of a large knife or a rolling pin until they crack slightly. Don’t smash them into a paste – they should just crack and flatten a bit.
- Cut the smashed cucumbers into bite-sized pieces. Transfer to a bowl, sprinkle with salt, mix and set aside for 10 minutes so they release some water.
- In a small bowl, mix the soy sauce, vinegar, chili oil, sesame oil, sugar and chopped garlic.
- Gently squeeze the cucumbers with your hand or a spoon to remove excess water. Pour over the prepared dressing and mix thoroughly.
- Sprinkle with toasted sesame seeds and chopped spring onion. Serve immediately or after chilling in the fridge for 15–20 minutes so the flavors meld.
Storage
This salad is best eaten fresh, but you can store it in the fridge for up to 1 day. Keep it in an airtight container and drain off any excess liquid before serving again.
I usually make this salad in summer, before the grill heats up – the cucumbers hit the table first and the bowl disappears faster than the sausages from the grate. I also sometimes pack it into a lunchbox with rice and tofu when I know a long day at the computer is ahead of me.
