Smashed Cucumber Salad (拍黄瓜)

Ingredients

• 350 g cucumber (smashed; preferably use cucumbers with thin skin and tender seeds)
• 0.75 tsp salt (to draw moisture from the cucumber)
• 2 garlic (grated)
• 2.5 Thai bird's eye chilies (diced; the source specifies 2–3 chilies)
• 2.5 tbsp cilantro (finely chopped; the source specifies 2–3 tablespoons)
• 1 tbsp soy sauce
• 1 tbsp Chinese black rice vinegar (or apple cider vinegar)
• 1 tbsp hot chili oil
• 0.5 tsp sugar
• 1 tsp sesame oil

Steps

1. 1

   Place the cucumbers on a sturdy cutting board. Smash them with a heavy cleaver until they begin to split lengthwise. If you do not have a cleaver, you can use a rolling pin, meat mallet, or your fist.

2. 2

   Cut the smashed cucumber diagonally into pieces approximately 5 cm long. If the skin is thick or the seeds are hard, peel the cucumber and remove the seedy core for a better texture.

3. 3

   Sprinkle the cucumber with the salt and let it stand for 15 minutes so excess moisture is released.

4. 4

   Gently squeeze the cucumber and discard the released liquid.

5. 5

   To make the dressing, place the grated garlic, cilantro, finely chopped bird's eye chilies, soy sauce, chili oil, vinegar, sugar, and sesame oil in a bowl. Stir well.

6. 6

   Add the drained cucumber to the dressing and toss or mix thoroughly until all the pieces are evenly coated.

7. 7

   Serve immediately. For an authentic flavor, use Chinese black rice vinegar; apple cider vinegar is a good alternative and adds a lightly fruity note.

Notes

You can prepare this in advance: store the cucumber and dressing separately in the refrigerator and combine them just before serving. The stated cooking time comes from the source; the salad is actually prepared without a stove.

Nutrition per serving

• side dish
• salad
• vegetarian
• vegan
• gluten-free
• spicy
• no-cook
• Chinese