Side Dish: China – 四川花椒青柠黄瓜白萝卜丝 ▶ Sichuan Huajiao Qingning Huanggua Bailuobo Si (Sichuan Pepper-Lime Cucumber-Daikon Ribbons)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 3 min

Additional 10 min

Total 20 min

Ingredients

2 English cucumbers, ends trimmed
8 oz / 225 g daikon radish, peeled
2 scallions, thinly sliced
Small handful fresh cilantro, chopped
1 tbsp (15 ml) toasted sesame seeds
1 / 2 tsp Sichuan peppercorns, lightly toasted and finely ground (or sub 1 / 4 tsp freshly ground black pepper)
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice vinegar
1 tsp low-sodium soy sauce or tamari
1 tsp toasted sesame oil
1 / 2 tsp honey (optional, to balance acidity)
Pinch red pepper flakes (optional)
Pinch fine salt

Instructions

Toast sesame seeds and Sichuan peppercorns in a dry skillet over medium heat until fragrant, 1–2 minutes. Transfer seeds to a small bowl; grind peppercorns with a mortar and pestle (or crush under a skillet).
Whisk together lime juice, rice vinegar, soy sauce, sesame oil, honey (if using), ground Sichuan pepper, a pinch of salt, and red pepper flakes until combined.
Using a vegetable peeler or mandoline, shave cucumbers into long ribbons, rotating to avoid the seedy core; thinly slice any remaining core. Shave the daikon into ribbons as well.
In a large bowl, combine cucumber ribbons, daikon ribbons, and scallions. Add the dressing and toss gently to coat. Let sit 5–10 minutes to lightly soften and absorb flavor.
Fold in cilantro, sprinkle with toasted sesame seeds, adjust salt or lime to taste, and serve chilled or at cool room temperature.