This Chinese Sichuan Smashed Cucumber Salad Recipe borrows from a Xi’an sauce I once had. Cucumbers, garlic, and a secret chili ingredient were what I used to recreate this crisp, cool, tangy, spicy marvel. Best of all? Done in about 8 minutes with this low carb , vegan marvel.
Now here’s the thing.
Once you make the dressing for this easy cucumber salad recipe: you can use it over noodles, as a dipping sauce, or for a quick sip of goodness when no one is looking–not that I would ever do such a thing.
I love Sichuan Cuisine as a rule. The combo of fresh herbs and hot tingling spices is just perfect, as far as I’m concerned.
Note that my recipe is a little different in that I have added a Chili Crisp Oil to this. If you haven’t had Chili Crisp oil, you are totally missing out in life, my friend, totally missing out.
A little chili crisp oil on noodles? Heaven!
But I digress. What’s more, I need to give you an alternative for it, in case you don’t have it. Your options are either crushed Sichuan peppercorns or in a pinch, red pepper flakes (the kind that come with your pizza. Yup. That simple.)
How To Make Cucumber Salad
- Peel the cucumber into long strips such that you’re alternating one long peeled length with one long unpeeled length. When you’re done, you should have a cucumber zebra, so to speak. You’re doing this to add a little color variation.
- Cut the cucumber into fourths lengthwise and then cut into chunks.
- Using the flat of your knife–or a cleaver if you trust yourself with one, I can’t be trusted with one–roughly smash the cucumber on the side to smoosh it a bit. You want it to crack but not turn into cucumber purée.
- In a bowl mix all the sauce ingredients for the smashed cucumber salad. Taste and adjust as needed.
- 15-20 minutes prior to serving, pour the sauce over the cucumbers.
- Add cilantro and crushed peanuts (which just totally complete this dish!) and mix well before serving.
Can Cucumber Salad Be Made Ahead?
Yes, it absolutely can be. Actually, I would highly recommend you make this Smashed Cucumber Salad beforehand. If you do so, it gives the flavors of the dressing and the cucumbers time to mesh together to create a delicious bite.
Is Cucumber Salad Keto?
This simple cucumber salad recipe is Keto.
However, you will find others that are not because of the sweeteners that can be added to them. So be careful not to make it an all-encompassing statement.
Want More Salad Recipes?
- Korean Cucumber Salad ! If you’re looking for a delicious, spicy pickle recipe, this is the one.
- Indian Cucumber Salad - Make it in less than 15 mintues!
- Tomato Raita - Spicy, tangy Greek yogurt salad.
- Tzatziki - Perfect dressing for any salad.
- Big Mac Salad - Your favorite fast food flavors in a bowl!
- Indian Carrot Salad - A simple, delicious and light side dish.
Sichuan Smashed Cucumber Salad
Ingredients
- ▢ 4 cups ( 532 g ) Smashed Cucumber , see the recipe for directions
- ▢ 2 Tablespoons ( 2 Tablespoons ) Chinese Black Vinegar
- ▢ 1 Tablespoon ( 1 Tablespoon ) Sesame Oil
- ▢ 1.5 teaspoon ( 1.5 teaspoon ) Chili Crisp Oil , or toasted Sichuan peppercorns, smashed
- ▢ 1/2 teaspoon ( 1 ) Splenda , (or sugar)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Finishing
- ▢ 1/4-1/3 cup ( 4 g ) chopped Cilantro
- ▢ 1/4 cup ( 36.5 g ) crushed peanuts
Instructions
Peel the cucumber into long strips such that you’re alternating one long peeled length with one long unpeeled length. When you’re done, you should have a cucumber zebra, so to speak 😀 You’re doing this to add a little color variation, and also to allow the sauce to flavor but not water-log the outside of the cucumber. This is a tiny affectation that you could skip entirely.
Cut the cucumber into fourths lengthwise and then cut into chunks.
Using the flat of your knife–or a cleaver if you trust yourself with one, I can’t be trusted with one–roughly smash the cucumber on the side to smoosh it a bit. You want it to crack but not turn into cucumber purée.
In a bowl mix all the sauce ingredients. Taste and adjust as needed.
15-20 minutes prior to serving, pour the sauce over the cucumbers.
Add cilantro and crushed peanuts (which just totally complete this dish!) and mix well before serving.
Use crushed Sichuan Peppercorns or red pepper flakes instead of the chili crisp oil, although that oil! Oh my!
If you don’t have Chinkiang Vinegar, use the mildest, least tart vinegar you have and give it a shot.
If you have a peanut allergy, I’d try toasted pecans or skip entirely
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Sichuan Smashed Cucumber Salad
Ingredients
- 4 cups Smashed Cucumber see the recipe for directions
- 2 Tablespoons Chinese Black Vinegar
- 1 Tablespoon Sesame Oil
- 1.5 teaspoon Chili Crisp Oil or toasted Sichuan peppercorns, smashed
- 1/2 teaspoon Splenda (or sugar)
- 1 teaspoon Kosher Salt
For Finishing
- 1/4-1/3 cup chopped Cilantro
- 1/4 cup crushed peanuts
Instructions
Peel the cucumber into long strips such that you’re alternating one long peeled length with one long unpeeled length. When you’re done, you should have a cucumber zebra, so to speak :D You’re doing this to add a little color variation, and also to allow the sauce to flavor but not water-log the outside of the cucumber. This is a tiny affectation that you could skip entirely.
Cut the cucumber into fourths lengthwise and then cut into chunks.
Using the flat of your knife–or a cleaver if you trust yourself with one, I can’t be trusted with one–roughly smash the cucumber on the side to smoosh it a bit. You want it to crack but not turn into cucumber purée.
In a bowl mix all the sauce ingredients. Taste and adjust as needed.
15-20 minutes prior to serving, pour the sauce over the cucumbers.
Add cilantro and crushed peanuts (which just totally complete this dish!) and mix well before serving.
Use crushed Sichuan Peppercorns or red pepper flakes instead of the chili crisp oil, although that oil! Oh my!
If you don’t have Chinkiang Vinegar, use the mildest, least tart vinegar you have and give it a shot.
If you have a peanut allergy, I’d try toasted pecans or skip entirely
Sichuan Smashed Cucumber Salad https://twosleevers.com/sichaun-smashed-cucumber-salad/
If you’re a fan of Mexican cuisine, you’ve probably come across the mouthwatering creation known as the wet burrito. This indulgent and comforting dish takes the classic burrito to new heights by smothering it in a rich and flavorful sauce.
Why Your Family Will Love These
- Fast. Made with precooked protein, this wet burrito recipe is ready in under 30 minutes.
- Easy. Roll up some of the best ingredients, cover with a flavorful sauce, and bake until bubbly and delicious.
- Versatile. Fill with an assortment of your favorites to create a perfectly customized bite for you.
Making a wet burrito is a delightful way to elevate your Mexican food experience. By following this recipe, you’ll achieve a perfect balance of flavors, textures, and a satisfying sauciness that will leave you craving more.
What Is A Wet Burrito?
A wet burrito is a type of burrito that is covered or smothered in a flavorful sauce, typically a red enchilada sauce or a chili sauce. Unlike a traditional burrito, which is typically wrapped in a tortilla and eaten as is, a wet burrito is served with the sauce poured over it, giving it a moist and saucy texture.
The filling of a wet burrito can vary, but it often includes ingredients such as cooked protein (such as shredded chicken, beef, or pork), refried beans, cheese, lettuce, tomatoes, onions, and sour cream. The sauce adds an extra layer of flavor and richness to the burrito, creating a delicious combination of textures and tastes.
What Is A Wet Burrito Vs Enchilada Style?
A wet burrito is covered in the sauce before or after baking, while a burrito enchilada style is baked with enchilada sauce and cheese on top. Both variations offer a delicious twist to the traditional burrito, but the difference lies in the preparation and presentation.
What Is The Difference Between A Green And Red Wet Burrito?
The difference between a green and red wet burrito lies in the type of sauce used to smother or cover the burrito.
A red wet burrito is covered in a red sauce, typically a red enchilada sauce or a chili sauce. The red sauce adds a rich and tangy flavor to the burrito, enhancing the overall taste and texture.
A green wet burrito, on the other hand, is covered in a green sauce, typically a green enchilada sauce or a salsa verde. The green sauce provides a vibrant and zesty element to the burrito, adding a unique twist to the flavors.
Ultimately, the choice between a red or green wet burrito comes down to the desired flavor profile and the type of sauce that appeals to your taste buds.
Ingredients You’ll Need
For The Burrito
- Flour tortillas
- Cooked protein of your choice- For this recipe, I used precooked ground beef , but you can use precooked Chipotle Chicken , Beef Barbacoa , or Instant Pot Shredded Chicken .
- Refried beans - You can buy canned or make your own Instant Pot Refried Beans ahead of time for a more authentic flavor.
- Shredded cheese
For The Sauce
- Tomato Sauce
- Vegetable Oil
- Flour
- Beef Broth
- Chili powder
- Cumin
- Garlic
- Oregano
- Salt and pepper
If you already have premade Keto Taco Seasoning in your spice rack, you can use that in place of the spices in this blend to save a little bit of time.
Toppings
- Chopped lettuce - Serve the smothered burrito on a large bed of lettuce to make portions stretch to feed a crowd.
- Diced tomatoes
- Sliced avocado - Gives a creamy and earthy bite.
- Chopped onions
- Sour cream
- Fresh cilantro - If you’re not a fan of cilantro, you can top it with chopped parsley for a fresh pop of color and flavor.
How To Make A Wet Burrito
- Prepare the Sauce. In a saucepan over medium heat, add the vegetable oil. Once heated, stir in the flour and cook for a couple of minutes until it forms a smooth paste. Add the chili powder, ground cumin, garlic powder, and dried oregano. Stir well to combine the spices with the flour mixture. Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it cook for about 10 minutes until it thickens to your desired consistency. Season with salt and pepper to taste. Set the sauce aside.
- Assemble the Burritos. Take a large flour tortilla and place it on a clean surface. Spread a layer of refried beans in the center of the tortilla. Add your cooked protein of choice on top of the beans, followed by shredded cheese. Fold the sides of the tortilla inward, then roll it tightly to form a burrito. Repeat this process for the remaining tortillas and filling.
- Cover with Sauce. Preheat your oven to 350F. Take a baking dish and spread a small amount of the sauce on the bottom. Place each assembled burrito in the dish, seam side down. Pour the remaining sauce generously over the burritos until they are completely covered.
- Bake and Serve. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes, or until the burritos are heated through and the cheese is melted. Once cooked, remove the dish from the oven. Carefully transfer the wet burritos to serving plates using a spatula. Spoon some additional sauce from the baking dish over each burrito for extra moisture and flavor. Garnish with fresh cilantro, if desired.
Tips And Tricks
These beef wet burritos aren’t difficult to make, but there are a few tips and tricks that do make them easier to put together. Check out these tips and tricks before you get started.
- Properly Warm the Tortillas - To prevent the tortillas from tearing or becoming too stiff when rolling, warm them up before assembling the burritos. You can quickly warm them on a dry skillet or heat them in the microwave with a damp paper towel to keep them soft and pliable.
- Don’t Overfill- While it can be tempting to stuff your burritos with lots of fillings, be mindful not to overfill them. Overfilling can make it challenging to roll the burritos tightly, and they may burst open during baking or when serving. Leave some space at the edges to make the rolling process easier.
- Sauce Distribution- Ensure that each burrito is evenly coated with the sauce. Pour the sauce over the burritos, ensuring it covers the top and sides. Use a spoon or spatula to spread the sauce and make sure it reaches all parts of the burrito.
Variations
There are several delicious variations you can try to add variety and personalize your wet burritos. Here are a few ideas:
- Try a different protein. Ground beef is the easiest option for us to make in a pinch since we keep it precooked in the freezer and it defrosts quickly, but there are so many great protein opinions that go well in these. Shredded Chicken: Use cooked and seasoned shredded chicken as the main protein for your wet burrito. You can marinate the chicken with Mexican spices or use leftover rotisserie chicken for convenience. Beef Barbacoa: Slow-cooked and tender beef barbacoa adds a rich and savory flavor to your wet burritos. You can cook it in the Instant Pot or slow cooker with spices, chipotle peppers, and other seasonings. Carnitas: Slow-cooked and crispy pork carnitas are another great option for a flavorful filling. Simmer the pork with spices until tender, then shred it and crisp it up in a pan before adding it to your burrito.
- Swap out the sauce. Not a fan of enchilada sauce? Try a different sauce on top of your baked burritos. Mole Sauce : Instead of traditional red or green enchilada sauce, use a rich and complex mole sauce for a unique flavor experience. Mole is a Mexican sauce made from a blend of chilies, nuts, seeds, spices, and chocolate. Chipotle Sauce : Create a smoky and spicy chipotle sauce by blending chipotle peppers in adobo sauce with tomatoes, onions, garlic, and other seasonings. This sauce adds a bold kick to your wet burritos. Creamy Salsa Verde : Combine salsa verde with sour cream or Mexican crema to create a creamy and tangy sauce for your wet burritos. It adds a refreshing and vibrant element to the dish.
- Make it spicy.
What To Serve With Beef Burritos
There are so many great flavors already stuffed inside these smothered burritos it’s hard to decide what else you could possibly want to go along with it. Check out one of my other Mexican-inspired dishes to find the best sides to serve with them.
- Mexican Rice - Serve your wet burritos with a side of fluffy and flavorful Mexican rice. The rice is typically cooked with onions, garlic, tomatoes, and spices like cumin and chili powder. It adds a nice texture and complements the flavors of the burrito.
- Guacamole - A side of homemade guacamole is a fantastic addition to your wet burrito feast. Mash ripe avocados with lime juice, onions, tomatoes, garlic, and cilantro to create a creamy and tangy guacamole that pairs perfectly with the burrito.
- Salsa and Chips - Offer a selection of salsas, such as pico de gallo, salsa verde, or a spicy chipotle salsa, along with a bowl of crispy tortilla chips. The fresh and vibrant flavors of the salsa will complement the rich and saucy burritos.
How Long Do They Last?
If you have freshly prepared wet burritos, they are best consumed within 2-3 days when stored in an airtight container in the refrigerator. As time passes, the quality and texture of the burritos may decline.
Can You Freeze Them?
If you want to extend the shelf life of wet burritos, freezing is a great option. If you know beforehand that you’re going to freeze them, try to store the sauce and the burritos separately. This will maintain the integrity of the tortillas.
Wrap each burrito tightly in plastic wrap or aluminum foil, or place them in freezer-safe containers. Properly stored, frozen wet burritos can last for up to 2-3 months.
More Mexican-Inspired
- Enchiladas Suizas
- Tacos de Alambre
- Pollo Asado
- Carne Asada
- Elote
Wet Burrito | Beef Burrito Recipe
Ingredients
For The Burritos
- ▢ 4 cups cooked ground beef
- ▢ 4 cups refried beans
- ▢ 8 flour tortillas
- ▢ 2 cups cheese
For The Sauce
- ▢ 2 cups tomato sauce
- ▢ 2 cups beef broth
- ▢ 3 tbsp vegetable oil
- ▢ 2 tbsp all purpose flour
- ▢ 1/4 cup chili powder
- ▢ 1 1/2 tbsp cumin
- ▢ 1 tsp oregano
- ▢ 1 tbsp minced garlic
- ▢ 1 tsp salt
- ▢ 1/2 tsp black pepper
Instructions
- In a saucepan over medium heat, add the vegetable oil. Once heated, stir in the flour and cook for a couple of minutes until it forms a smooth paste. Add the chili powder, ground cumin, garlic, and dried oregano. Stir well to combine the spices with the flour mixture. Gradually pour in the beef broth and tomato sauce, stirring constantly to avoid lumps.
- Bring the sauce to a simmer and let it cook for about 10 minutes until it thickens to your desired consistency. Season with salt and pepper to taste. Set the sauce aside.
- Take a large flour tortilla and place it on a clean surface. Spread a layer of refried beans in the center of the tortilla. Add your cooked protein of choice on top of the beans, followed by shredded cheese
- Fold the sides of the tortilla inward, then roll it tightly to form a burrito. Repeat this process for the remaining tortillas and filling.
- Preheat your oven to 350F. Take a baking dish and spread a small amount of the sauce on the bottom. Place each assembled burrito in the dish, seam side down. Pour the remaining sauce generously over the burritos until they are completely covered.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes, or until the burritos are heated through and the cheese is melted. Once cooked, remove the dish from the oven. Carefully transfer the wet burritos to serving plates using a spatula. Spoon some additional sauce from the baking dish over each burrito for extra moisture and flavor. Garnish with fresh cilantro, if desired.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
