Spiced cucumber salad (Qiang huanggua) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 108) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on January 10, 2017

    Even after rinsing the cucumbers they remained incredibly salty, and I'm not sure why as we didn't have this problem with the cucumber salad from Land of Fish and Rice. Maybe more salt is used here, or maybe it has to do with the cut of the cucumber slices? At any rate, I didn't think this salad was nearly as good as the one from LoFaR. I don't think the quick pan-searing step did anything other than make the cucumbers unnecessarily hot.

  • twoyolks on July 21, 2015

    This was more interesting than good. My main issue was that the cucumber became very salty.

  • IvyManning on July 31, 2014

    I loved this salad, something different for the bumper crop of cucumbers. I reduced the chilies, as I do with all of Miss Dunlop's recipes.

  • chawkins on July 17, 2013

    The cucumbers were extremely crunchy and the spiciness is very subtle. Need to salt the cucumbers for half an hour or more. Like amraub said simple and good.

  • amraub on January 24, 2012

    Simple, but surprisingly good.

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