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+)
- 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.