Chinese Smashed Cucumber Salad
15m prep 0s cook 15m ready
A refreshing Chinese smashed cucumber salad with a tangy garlic, soy, and black vinegar dressing. Light, crisp, and ready in minutes.
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Ingredients
- 1 cucumber
- 2 clove garlic finely minced
- 14.8 ml light soy sauce
-
14.8 ml
Chinese black vinegar
- 4.93 ml sesame oil
- 2.46 ml sugar
-
2.46 ml
chili crisp
(optional)
- 4.93 ml toasted sesame seeds
- fresh coriander (optional)
- Salt for draining
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 265 mg
- Iron: 2.81 mg
- Magnesium: 52.6 mg
- Phosphorus: 247 mg
- Potassium: 695 mg
- Zinc: 1.92 mg
Let's Cook
-
Step 1.
Place the cucumber on a cutting board and gently crush it with the flat side of a large knife or a rolling pin until it splits and softens slightly. Cut the smashed cucumber into bite-sized pieces, about 2–3 cm chunks, and transfer them to a colander or bowl.
-
Step 2.
Sprinkle ½ tsp salt over the cucumber pieces and toss to coat. Let them sit for 10 minutes to draw out excess water; while they rest, prepare the dressing.
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Step 3.
In a small bowl, combine the finely minced garlic, light soy sauce, Chinese black vinegar (or rice vinegar), sesame oil, sugar, and chili crisp or chili oil (if using). Stir well until the sugar dissolves and the dressing is evenly mixed.
-
Step 4.
After the cucumber has rested, drain off the released water and gently pat the pieces dry with a paper towel if needed. Discard the drained liquid.
-
Step 5.
Just before serving, add the cucumber to the dressing and toss until every piece is well coated. Taste and adjust seasoning if desired.
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Step 6.
Transfer the dressed cucumber to a serving dish and sprinkle with toasted sesame seeds and fresh coriander (if using). Serve immediately.
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