20 minutes
A refreshing cucumber salad with sesame and garlic, and optional red chili oil for heat.
Hothouse Cucumber, smashed and cut
0 oz
Kosher Salt, sprinkled
teaspoons
Garlic Clove, minced
each
teaspoons
teaspoons
Chinkiang Black Vinegar
tablespoons
teaspoons
Red Chili Oil With Sediment, optional
tablespoons
1. Cucumber Smashing
Place the whole cucumber on a sturdy cutting board. Using the flat side of a cleaver, the back of a knife, or a rolling pin, gently but firmly tap the cucumber until it cracks into large, irregular pieces. For tidiness, consider containing the cucumber within a zip-top bag or a kitchen towel during this step.
2. Cutting
Slice the smashed cucumber diagonally into ½-inch chunks suitable for bite-sized enjoyment.
3. Salting
Transfer the cucumber pieces to a mixing bowl and sprinkle with kosher salt, ensuring an even coating. Let the cucumbers sit, covered, in the refrigerator for 15 minutes to draw out excess moisture.
4. Dressing
After the rest period, pour off any liquid from the cucumbers. Combine the minced garlic, sugar, soy sauce, your choice of vinegar, sesame oil, and optional red chili oil with the cucumbers. Toss everything together until the cucumber pieces are thoroughly dressed and flavors melded. Adjust the seasonings according to your taste preferences.
5. Serving
Present the salad promptly for the freshest crunch, or if preferred, store it sealed in the refrigerator and enjoy within a week.
For the crispiest results, opt for Persian or English cucumbers. They have fewer seeds and a firmer texture, which will hold up better to the dressing. Make sure they are fresh and firm to the touch.
Slice your cucumbers and then toss them with a bit of salt. Let them sit for about 10 to 20 minutes and then drain any excess water. This step helps draw out moisture, ensuring your cucumbers remain crisp when dressed.
The dressing for this salad is all about balance. Taste as you go and adjust the seasoning to your preference, ensuring a harmonious blend of savory, sweet, spicy, and acidic components.
Toast your sesame seeds in a dry pan over medium heat until they're golden brown. This will bring out their nutty flavor and add a delightful crunch.
After mixing the salad, let it chill in the fridge for at least 30 minutes to allow the flavors to meld and the cucumbers to absorb the dressing.
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