Crushed cucumber salad
2 servings
30 minutes
Smashed cucumber salad is one of the most popular dishes in Chinese cuisine, easy to prepare yet surprisingly rich in flavor. The tradition of 'smashing' cucumbers before slicing makes their texture crunchier and allows the sauce to penetrate better. The flavor base combines the sweetness of sugar, a hint of acidity from rice vinegar, and the spiciness of garlic and soy sauce. Sesame oil adds smoothness while cilantro brings freshness. This salad is perfect as a refreshing appetizer, especially in warm weather, and pairs wonderfully with meat and rice dishes. It can be served immediately after preparation, but a short resting time allows the ingredients to develop their flavors better. This dish embodies the balance and harmony of flavors highly valued in Chinese gastronomy.
1
Cut the cucumbers in half lengthwise, lightly hit with the blunt side of a knife, then cut again lengthwise in half, and then diagonally to get long sticks with a diagonal cut.
- English (hothouse) cucumbers: 4 pieces
2
Mix all the ingredients.
- Salt: 2 teaspoons
- Sugar: 5 teaspoon
- Sesame oil: 4 teaspoons
- Soy sauce: 6 teaspoons
- Rice vinegar: 3 tablespoons
- Garlic: 4 cloves
- Sesame seeds: 4 teaspoons
- Cilantro: 1 bunch
- Sriracha: to taste
3
You can let the salad sit before serving or serve it immediately.