Szechuan-Style Cucumbers


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.


6 servings

Total Time

20 Minutes

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