Smacked Cucumber
10m prep 0s cook 40m ready
A refreshing and savory Chinese side dish made by smashing cucumbers and tossing them with a soy sauce, balsamic vinegar, garlic, and chili dressing. It can be served as a side or condiment.
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 187 mg
- Iron: 1.94 mg
- Magnesium: 28.9 mg
- Phosphorus: 166 mg
- Potassium: 429 mg
- Zinc: 1.22 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Persian cucumbers
- 1 small English cucumber
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1/4 tsp red pepper flakes
Prepare
- Crush 3 clove garlic
- 1 tsp fresh chili pepper, finely chopped
Let's Cook
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Step 1.
Trim the ends of the cucumbers. Starting at one end of a cucumber, place the flat side of your knife on top of the cucumber. Gently but firmly strike the blade with the heel of your palm to smash the cucumber into pieces. Repeat for the remaining cucumbers. If any pieces are too large, cut them into bite-sized chunks.
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Step 2.
Place the smashed cucumbers in a medium bowl. Add 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon sugar, 3 crushed garlic cloves, and ¼ teaspoon red pepper flakes (or 1 teaspoon finely chopped fresh chili, if using). Mix well until the cucumbers are evenly coated.
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Step 3.
Cover the bowl and let the cucumbers marinate at room temperature for at least 30 minutes before serving. For longer storage, transfer to a covered container and refrigerate for up to 3 days.
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