It’s garlic harvest time in my land and cucumbers are superabundant, so this recipe makes perfect sense.

Though a genuine Sichuan recipe would call for peppercorns and chilies, the green onion, garlic and ginger combo in this AIP-friendly variation will still give you a bite!

Plus it’s totally cathartic to smash a cucumber into roadkill…


Sichuan Ginger Cucumber (AIP & WahlsPaleo+)

Servings: 1-2


Time: 15


  • 1 finger of fresh Ginger, peeled & minced
  • 2 cloves Garlic, peeled & minced
  • 2 tablespoons Coconut Oil
  • 2 tablespoons Balsamic vinegar
  • 2 tablespoon Coconut Aminos
  • ½ teaspoon Himalayan salt (or similar)
  • 1 large English Cucumber
  • 2 green onions, sliced


Heat the Coconut Oil, minced Ginger & minced Garlic in a small saucepan until the oil is liquid & the spices are sizzling. Turn off the heat.

Add the Balsamic Vinegar, Coconut Aminos and Salt.

Let the dressing marinate while you smash the cucumber.

First things first: put on an apron.

Then, using the flat side of a large cleaver (or, alternately, Jun and Priscilla at Homemade in Hong Kong suggest the bottom of a pan) smash the cucumber. To achieve an authentically Sichuan salad, Jun and Priscilla recommend that you “really flatten it like roadkill”.

Chop the smashed cucumber into small pieces & put it in a serving bowl with the sliced green onion.

Add the dressing & stir vigorously to coat.

Eat immediately or chill for later.

Variation: Use olive oil. It won’t have the same coconut coating, but it’ll still taste great.

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