Chinese · Lunch
Smashed Cucumber Salad
A cold Sichuan-style salad of hand-smashed cucumber tossed with garlic, black vinegar, soy sauce, sesame oil and chili oil, finished with toasted sesame seeds and scallion. The cracked surface soaks up the dressing quickly, giving a crunchy, garlicky, tangy bite served chilled as a starter.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
97Calories
3.1gProtein
5.6gFat
13.2gCarbs
6.9gSugar
1.8gFiber
1210mgSodium
0mgChol
0.9gSat Fat
330mgPotassium
55mgCalcium
1.3mgIron
0mcgVitamin B12
6.5mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
spice-route
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Lay cucumber on a cutting board and smash along its length with a rolling pin until it splits into rough shards, then cut into bite-sized chunks.
2
Salt
Toss cucumber chunks with salt and let stand 10 minutes until water beads appear, then drain the liquid.
3
Whisk
Combine minced garlic, black vinegar, soy sauce, sesame oil, chili oil and sugar until sugar dissolves completely.
4
Toss
Pour dressing over chilled cucumber and toss until every piece glistens with garlic clinging to the cracked edges.
5
Plate
Scatter sesame seeds and thinly sliced scallion over the dressed cucumber and serve immediately chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g cucumber
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp black vinegar
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp chili oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
