30 minutes
A refreshing and vibrant salad featuring smashed cucumbers with a flavorful Sichuan-inspired dressing.
1. Prepare the Cucumbers
Gently smash the cucumbers using a rolling pin, meat pounder, cleaver, or chef’s knife on a sturdy cutting board. Break the cucumbers into chunks, discarding some of the seeds to maintain the desired texture.
2. Mix the Dressing
In a small bowl, combine the grated garlic and ginger with Chinese black vinegar or rice vinegar. Stir in the toasted sesame oil and soy sauce, season with kosher salt, and add a pinch of light brown sugar. Include thinly sliced fresh red chile for a spicy kick.
3. Toss the Salad
Toss the smashed cucumbers with the prepared dressing, ensuring each piece is well coated. For best results, chill the salad for 20 minutes to up to 4 hours, allowing the flavors to meld.
4. Final Seasoning and Serving
Taste the salad and adjust the seasonings if necessary. Serve the dish ensuring it is bursting with flavor, perfectly seasoned, and ready to impress.
Persian or Kirby cucumbers are ideal for their firm flesh and fewer seeds.
Salt the cucumbers post-smashing and let them drain to enhance texture and flavor.
Gently smash the cucumbers to open up the flesh for better dressing infusion, but avoid over-smashing.
Use fresh garlic, ginger, and Sichuan peppercorns, lightly toasting the latter to release fragrant oils.
Combine soy sauce, Chinkiang vinegar, sesame oil, and sugar for a personalized and balanced flavor profile.
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