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Szechuan cucumber saladin a white bowl with lime halves, coriander sprigs and dressing in a jug on the side.
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5 from 1 vote

Szechuan Cucumber Salad

This Szechuan Cucumber Salad is wonderfully cool, refreshing, and super easy to make yet looks elegant enough to serve at your next Asian banquet or dinner party.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Asian Inspired
Keyword: Easy
Servings: 4 as a side
Calories: 146kcal
Author: Anastasia Papapetros

Equipment

  • Salad Spinner
  • Vegetable or Y-Peeler

Ingredients

For the salad...

  • 1 red oak leaf lettuce (small)
  • 300 grams Lebanese cucumbers (approximately 2 medium)
  • ¼ cup chopped coriander (cilantro)
  • 1 teaspoon Szechuan peppercorns (slightly crushed)
  • Sea salt and cracked black pepper

For the vinaigrette…

  • ¼ cup extra virgin olive oil
  • ¼ cup lime juice
  • 2 tbsps light soy sauce
  • 1 teaspoon Szechuan peppercorns (slightly crushed)
Metric - Imperial

Instructions

  • Cut off the core from your lettuce, wash and pat dry with a towel or use a salad spinner to remove excess water, arrange on a salad platter.
  • Wash the cucumbers and remove the tops and ends, then use a vegetable or y-peeler to slice into ribbons.
  • Arrange the cucumber ribbons on top of the lettuce, season with salt and pepper, scatter the coriander and Szechuan peppercorns on top.
  • Add all the vinaigrette ingredients in a glass and shake until emulsified.
  • Either pour the dressing over the salad and serve immediately or place it in a sauceboat to serve on the side.

Nutrition

Calories: 146kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 506mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg