Sichuan-style Smashed Cucumbers

Sichuan-style smashed cucumbers are refreshing, a little spicy, and the Sichuan peppercorn gives it that oh-so-good tingly numbness on the tongue (or what we call, mala). Have it as a side or turn it into a full meal with some shredded chicken and peanuts.

For ~6 Persian cucumbers (ratios are more important here than anything else)


  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1.5-2 tbsp black vinegar (we do 2 b/c we grew up loving vinegar-y cukes)
  • 1 tbsp scihuan chili oil (use one with Sichuan peppercorns or use a normal chili oil and add some roasted Sichuan peppercorn powder)
  • 1 tsp sesame oil
  • Pinch of salt
  • Cilantro
  • Optional: peanuts, shredded chicken, roasted white sesame seeds


  • Trim the cucumbers and then smash them with a rolling pin or knife.
  • Cut into 2 inch pieces and season with salt and let them sit for 15 minutes. Discard liquid.
  • Mix all ingredients together
  • Refrigerate for at least 30 minutes, ideally overnight.