This is an adaptation of a recipe from Homemade in Hong Kong. Though not an Autoimmune Protocol (AIP) blog, I follow it because every so often Jun & Priscilla post fabulous regional recipes like Sichuan Seaweed Salad (which I intend to adapt for the AIP one day) or Mung Bean Seaweed Dessert soup (which I don’t have any intention of adapting, but I am nevertheless fascinated by).
Though the original version called for peppercorns & chilies, the green onion, garlic & ginger combo in this AIP-friendly variation will still give you a bite!
Sichuan Ginger Cucumber (AIP & WahlsPaleo+)
- 1 finger of fresh Ginger, peeled & minced
- 2 cloves Garlic, peeled & minced
- 2 tablespoons Coconut Oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoon Coconut Aminos
- ½ teaspoon Himalayan salt (or similar)
- 1 large English Cucumber
- 2 green onions, sliced
Add the Balsamic Vinegar, Coconut Aminos and Salt.
Let the dressing marinate while you smash the cucumber.
First things first: put on an apron.
Then, using the flat side of a large cleaver (or, alternately, Jun and Priscilla at Homemade in Hong Kong suggest the bottom of a pan) smash the cucumber. To achieve an authentically Sichuan salad, Jun and Priscilla recommend that you “really flatten it like roadkill”.
Chop the smashed cucumber into small pieces & put it in a serving bowl with the sliced green onion.
Add the dressing & stir vigorously to coat.
Eat immediately or chill for later.
Variation: Use olive oil. It won’t have the same coconut coating, but it’ll still taste great.