Szechuan chicken and cucumber salad from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

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

  • L.Nightshade on March 02, 2015

    Yikes! Hot, hot, hot! This is the first recipe from the book that I didn't feel needed the spicing amped up a bit. It's fun to pour the chile flakes and Szechuan pepper into the hot oil; they sizzle and release a wonderful, sneezy aroma. As usual, I substituted coconut aminos for the soy sauce, and omitted the sugar. The aminos are a bit sweet on their own. I also didn't halve and deseed the cucumber, as I used an essentially seedless English variety. I put a few stray baby greens under the salad to fill it out, as this served as our dinner. What a lovely dish! A great combination of flavors, with the cilantro, lemon, chiles, and Szechuan pepper all maintaining their distinct characteristics, and enhancing each other at the same time. While it was hot, it was not painfully so, but I'll probably cut back the chile flakes a bit more when I make it again. And I will make it again. Such an easy dish, and a perfect use for leftover roasted chicken.

  • lilham on April 12, 2012

    Like Breadcrumbs, I also really really love this dish. I made this into a one dish meal by doubling the dressing and tossing the salad with egg noodles. I also substituted chilli flakes with a fresh red chilli. A great no-effort quick weeknight meal.

  • Breadcrumbs on March 27, 2012

    p. 37 - Truly scrumptious! A hot, sour, sweet and spicy dish that made a quick and satisfying weeknight meal. I prepared the dressing and roasted my chicken the day before to save time. I adapted the recipe to our tastes by substituting lime for the lemon juice and Thai bird chilies for the mild chili flakes since we like our dishes spicy and, I’ve never heard of mild chili flakes in any event. We were both famished this evening so to make the dish more substantial, I also tossed in some noodles. This was so flavourful and exceeded our expectations on all counts. I’ll definitely be making it again as it’s perfect for dinner on a late or busy night. Photos here: http://chowhound.chow.com/topics/805269#7240901

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