Name: Smashed Cucumber Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cucumbers (about 600 g); 1 tsp salt (6 g); 2 cloves of garlic (about 8 g), finely chopped; 2 tbsp rice vinegar (30 ml); 1 tbsp soy sauce (15 ml); 1 tbsp toasted sesame oil (15 ml); 1 tsp sugar (4 g); 1–2 tsp chilli oil (5–10 ml); 1 tbsp toasted sesame seeds (9 g)

Ingredients

2 cucumbers (about 600 g)
1 tsp salt (6 g)
2 cloves of garlic (about 8 g), finely chopped
2 tbsp rice vinegar (30 ml)
1 tbsp soy sauce (15 ml)
1 tbsp toasted sesame oil (15 ml)
1 tsp sugar (4 g)
1–2 tsp chilli oil (5–10 ml)
1 tbsp toasted sesame seeds (9 g)

Method

Lay the cucumbers on a board and hit them firmly with a rolling pin or the flat of a large knife until they split open. Cut or tear into bite-sized chunks.
Toss with the salt in a colander and leave to drain for 10 minutes. Pat dry.
Mix the garlic, vinegar, soy sauce, sesame oil, sugar and chilli oil in a serving bowl.
Add the cucumber and toss. Sprinkle with the sesame seeds and serve straight away.

Notes

Chinese black vinegar (Chinkiang) is the traditional choice and gives a deeper flavour than rice vinegar.

Nutrition per serving

Protein: 1.9 g
Energy: 92 kcal
Carbs: 7.9 g
Fat: 6.5 g
Fibre: 1.1 g

Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.

no cook
quick
spicy

Smashed Cucumber Salad

Ingredients

Method

Notes

Nutrition per serving

More sides

Crispy Smashed Potatoes

Cumin-Roasted Carrots with Tahini

Miso-Glazed Aubergine