Chinese · Lunch
Smashed Cucumber Salad (No-Chop)
Persian cucumbers are hand-smashed in a sealed bag, then torn into bite-sized pieces and dressed with garlic, rice vinegar, sesame oil, and chili crisp. Salt draws out excess water so the cucumber stays crisp and crunchy. Served cold as a refreshing Chinese starter.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
132Calories
3.1gProtein
8.6gFat
12.8gCarbs
6.9gSugar
2.4gFiber
1180mgSodium
0mgChol
1.3gSat Fat
390mgPotassium
75mgCalcium
1.1mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
no-chop
Instructions
1
Prep
Place whole cucumbers in a heavy zip-top bag, seal most of the way, and smash flat with a jar or rolling pin until flesh cracks into rough shards, about 1 minute.
2
Rest
Tear cracked cucumber pieces by hand into bite-sized chunks into a serving bowl. Toss with salt and let sit 15 minutes until liquid pools at the bottom, then drain.
3
Build
Press garlic directly into the bowl, then add rice vinegar, sesame oil, chili crisp, and sugar. Toss until every piece glistens evenly.
4
Plate
Snip scallion over the bowl with kitchen scissors, scatter sesame seeds on top, and transfer to a small plate, mounding pieces so oil pools visibly at the base.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 small whole Persian cucumbers, pre-washed
- 1/2 tsp1/2 tsp salt, for drawing out water
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp chili crisp
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp scallion
