Asian Smashed Cucumber Salad with Sesame and Chili

By Culiora

Crisp smashed cucumbers are tossed in a punchy dressing of toasted sesame oil, soy sauce, black vinegar, and chili oil. Smashing cracks open the flesh, creating rough crevices that catch and hold the tangy, savoury sauce.

• Servings: 4
• Prep time: 20 min
• Total time: 20 min

Ingredients

• 2 pcs English cucumbers (about 600 g total)
• 1/2 tsp fine sea salt
• 2 pcs garlic cloves, finely grated or minced
• 2 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tbsp toasted sesame oil
• 1 tbsp chili oil with sediment (or crispy chili oil)
• 1 tsp granulated sugar
• 1 tbsp toasted white sesame seeds
• 2 pcs spring onions, thinly sliced

Instructions

1. Trim the ends off the cucumbers. Lay them flat on a cutting board and smash them firmly along their entire length using the flat side of a heavy chef's knife or a rolling pin until they crack open and flatten slightly.
2. Slice the crushed cucumbers diagonally into bite-sized pieces, roughly 2-3 cm long. Transfer them to a colander set over a bowl, toss with 1/2 tsp fine sea salt, and let drain for 15 minutes to draw out excess moisture and preserve their crunch.
3. While the cucumbers drain, whisk together the grated garlic, light soy sauce, black vinegar, toasted sesame oil, chili oil, and sugar in a large mixing bowl until the sugar dissolves completely.
4. Gently pat the drained cucumbers dry with clean paper towels to remove surface liquid, then add them to the bowl with the dressing.
5. Toss thoroughly until the dressing coats every rough surface of the cucumbers. Fold in the toasted sesame seeds and sliced spring onions, then serve immediately or chill for up to 30 minutes before serving.