Description
A refreshing and flavorful Chinese side dish featuring smashed cucumbers tossed in a tangy, garlicky dressing with a hint of spice. This vegan, no-cook recipe is quick to prepare and perfect as a cold appetizer or accompaniment to meals.
Ingredients
Scale
Ingredients
- 2 large cucumbers
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1–2 teaspoons chili oil (adjust to taste)
- 1 teaspoon toasted sesame seeds
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Prepare the Cucumbers: Rinse the cucumbers and trim off the ends. Using the flat side of a knife or a rolling pin, gently smack the cucumbers until they crack and split open. This technique helps the cucumbers absorb the dressing better.
- Cut and Salt: Cut the smashed cucumbers into bite-sized pieces and transfer them to a bowl. Sprinkle with salt and let sit for 10–15 minutes to draw out excess water. Afterward, drain any liquid to prevent sogginess.
- Make the Dressing: In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili oil until well combined.
- Toss Cucumbers in Dressing: Pour the dressing over the cucumbers and toss to coat evenly, ensuring every piece gets flavorful coverage.
- Marinate: Let the cucumbers marinate for at least 10 minutes to absorb the flavors fully. For best results, chill them in the refrigerator for 20–30 minutes before serving.
- Garnish and Serve: Garnish with toasted sesame seeds and chopped fresh cilantro or green onions if desired. Serve chilled as a refreshing side dish or appetizer.
Notes
- For enhanced flavor, chill the dressed cucumbers in the fridge for 20–30 minutes before serving.
- Use Persian or English cucumbers for their thin skins and low seed content, which are ideal for this recipe.
- Adjust the amount of chili oil to match your preferred spice level.
