Date: 01/03/2026 01/04/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Spicy Cucumber Salad
Summary：
This is a refreshing and crunchy vegetarian salad, where crisp cucumber is infused with fragrant chili oil for a simple and delicious dish.
Ingredients：
Cucumber 300g (smashed and cut into sections)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Aromatic vinegar 1 tbsp
Salt to taste
White pepper powder to taste
Sichuan peppercorns to taste
Dried chili peppers 2 (cut into sections)
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Smash and cut the cucumber into sections. Slice the red bell pepper. Cut the dried chili peppers into sections.
2.Season the cucumber:
Place the cucumber sections in a large bowl. Add soy sauce, aromatic vinegar, salt, and white pepper powder. Toss and let marinate for 5 minutes.
3.Make fragrant oil:
Heat oil in a pan. Add Sichuan peppercorns and dried chili peppers, frying gently until fragrant. Remove from heat immediately.
4.Add the fragrant oil:
Pour the hot oil along with the spices over the cucumber.
5.Finish and serve:
Add the red bell pepper, toss everything well, and serve.
