Shanghai Smashed Cucumber Salad
Chef Fatty shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by John Tan on SeeMeCook
A garlicky, tangy smashed cucumber salad with sesame oil, soy sauce, chili oil, sugar, and Chinese black vinegar. The cucumbers are roughly chopped for a crisp, rustic texture.
- Time
- 10 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 6 g
- 5 g
- 15 g
- 16 g
- 5 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 350 g before cooking, which is about 175 g per serving.
Steps
Trim the English cucumber.
Smash the cucumber, then give it a rough zigzag chop.
Mince the garlic.
Put the smashed, chopped cucumber and minced garlic into a bowl.
Add salt, sesame oil, Chinkiang vinegar, soy sauce, chili oil, and sugar. The transcript gives no quantities, so season and balance the dressing to taste.
Stir everything together, then serve.
Notes
The source does not provide ingredient quantities. The vinegar name is unclear in the transcript and has been interpreted as Chinkiang vinegar. Estimates are provided only to make the recipe usable and should be adjusted to taste.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 84
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 5 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
