TREVOR CULINARY COLLECTION 7
APPETIZER
Cold Szechuan
Cucumbers
Santomasso-Neaman Family
Olivia '26
A super simple snack that's quick to prepare. Everyone
in our house can't stop eating them.
INGREDIENTS
6 Persian cucumbers, washed
but not peeled
2 tablespoons sesame seeds
(toasted or raw)
3-4 whole scallions
1 tablespoons sesame oil
1 teaspoon Chinese soy sauce
½ to 1 teaspoon chili crisp
(adjust to your heat preferences)
For chili crisp, we usually use a
Chinese brand in a vaguely hexagonal
bottle with no English brand name
or Lao Gan brand. In a pinch, Fly By
Jing also works.
DIRECTIONS
1. Trim and discard the ends of the cucumbers (just 1-2mm).
2. Slice cucumbers into ½ cm slices.
3. Thinly slice scallions cross-wise, including both the
white and green parts.
4. Toss all ingredients in a bowl and let rest for five minutes.
n Best served immediately, though fine to cover and store
for 1-2 hours before serving.
It's such a simple dish that it's a good palette for
experimentation (e.g., sometimes we'll add 2 tablespoons
of Vietnamese dried fried shallots and/or a couple drops
of fish sauce for extra umami).
Allerg y caution: Some brands of chili crisp may contain
peanuts (or soy nuts, which can be hard to differentiate),
so check ingredients if that's a concern for you.
