Chinese · Lunch
Smashed Cucumber Salad
A cold Sichuan-style salad of smashed cucumber tossed with garlic, black vinegar, soy sauce and a small amount of chili oil, finished with sesame seeds and scallion. The smashing ruptures the cucumber's flesh so it drinks up the tangy, garlicky dressing while staying crisp and light.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
82Calories
2.7gProtein
4.3gFat
10.8gCarbs
5.6gSugar
2.4gFiber
651mgSodium
0mgChol
0.6gSat Fat
352mgPotassium
46mgCalcium
1mgIron
0mcgVitamin B12
7mgVitamin C
Goes well with
Chinese Rice Wine or Shaoxing Wine
local
Chrysanthemum Tea
international
vegetarian
gluten-free-adaptable
low-carb
low-calorie
low-calorie
Instructions
1
Prep
Trim cucumber ends, smash firmly along length with rolling-pin back until split into craggy pieces, cut into 1.5-inch chunks.
2
Chill
Toss cucumber chunks with salt, let stand 10 minutes until water beads out and flesh firms.
3
Build
Add garlic, rice vinegar, soy sauce, chili oil and sugar; toss until coated and glossy, then scatter sesame seeds and scallion over top.
4
Plate
Serve immediately while cold and crunchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g cucumber
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp sugar
- 22 scallion
- 1/2 tsp1/2 tsp salt
