Sichuan Cucumbers
Created by dienia b on August 27, 2014
- Servings: 8
- Prep Time: 25m
- Cook Time: 0m
- Recipe #14020
Ingredients
- 2 pounds cucumbers, sliced
- 1 tablespoon salt
- 1 1/2 teaspoons red chili flakes
- 1 teaspoon coarse pepper
- 1 tablespoon granulated sugar
- 3 tablespoons orange juice
How to Make
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Step 1: Peel the cucumbers and trim and discard the ends. Slice them at an angle 1/4-inch thick.
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Step 2: Toss them in a colander with the salt and let them rest over a bowl or in the sink for 20 minutes.
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Step 3: Once they give up their copious liquid, rinse them briefly and pat them as dry as possible with a clean kitchen towel, then transfer to a medium bowl along with the sugar and orange juice. Toss very well to coat evenly.
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Step 4: Spread the cucumbers in a shallow dish and sprinkle with spices.
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Step 5: Eat immediately, or cover and refrigerate; these will keep for three days.
Nutritional Facts
- Serving Size: 1 (120.3 g)
- Calories 24
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 882.8 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 0.8 g
- Calcium - 23 mg
- Iron - 0.4 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg