Description
A quick and refreshing Chinese cucumber salad that features smashed cucumbers tossed in a deliciously tangy, savory, and spicy dressing. Perfect as a light side dish or appetizer, this vegan recipe combines the crunch of cucumbers with the bold flavors of garlic, soy sauce, rice vinegar, and chili oil, garnished with toasted sesame seeds and scallions.
Ingredients
Scale
Cucumbers
- 2 large cucumbers
- 1 teaspoon salt
Dressing and Garnish
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1–2 teaspoons chili oil, to taste
- 1 tablespoon toasted sesame seeds
- 1 scallion, thinly sliced
Instructions
- Prepare the Cucumbers: Rinse the cucumbers thoroughly and trim off the ends.
- Smash the Cucumbers: Using the flat side of a knife or a rolling pin, lightly smack the cucumbers until they crack, then cut them into bite-sized pieces to maximize flavor absorption.
- Salt and Drain: Place the cucumber pieces in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture. Drain the cucumbers and discard the liquid to keep the salad crisp.
- Make the Dressing: In a small bowl, whisk together minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil to create a flavorful and balanced dressing.
- Toss the Salad: Pour the dressing over the drained cucumbers and toss well to coat all pieces evenly.
- Let Flavors Develop: Allow the salad to sit for 5–10 minutes so the cucumbers can absorb the dressing.
- Garnish and Serve: Sprinkle toasted sesame seeds and thinly sliced scallions on top before serving. Serve chilled or at room temperature.
Notes
- For extra crunch, use Persian or English cucumbers.
- Adjust chili oil quantity to suit your preferred spice level.
- This salad is best served chilled or at room temperature.
- It can be made a few hours in advance, allowing flavors to meld.
