Chinese smashed cucumber salad
Smashed cucumbers with garlic and rice vinegar make a crisp Chinese starter. Their uneven surfaces hold dressing better than smooth slices, and brief salting draws off excess water.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the cucumbers
Wash and pat dry the cucumbers, then trim the ends. Peel away any tough sections of skin if needed. Choose firm cucumbers that are not overripe: they have fewer seeds and crisper flesh.
Gently smash the cucumbers
Cover the cucumber with a food-grade plastic bag or a clean towel and press it gently with the flat side of a large knife. It should crack lengthwise but not turn into mush. Cut into uneven pieces about 3 cm.
Salt and chill
Transfer the pieces to a colander over a bowl, sprinkle with salt and let them sit in the refrigerator for 15 minutes. Don't leave them too long: prolonged salting makes the cucumber walls soft.
Mix the dressing
Finely chop or crush the garlic. Mix it with the vinegar, soy sauce, sugar, sesame oil and chilli flakes. Stir until the sugar dissolves so it does not remain at the bottom of the bowl.
Dry and dress
Discard the liquid released by the cucumbers and gently pat the pieces with kitchen paper. Add them to the dressing and toss gently without squeezing them again. Extra salt is usually unnecessary.
Serve fresh
Arrange the cucumbers in a shallow dish and serve immediately. Give the dressing another stir before serving to lift it from the bottom of the bowl. Don't prepare the appetizer hours ahead: it quickly releases new juice and loses its crunch.
Little hint
Smash lightly rather than hitting hard: the aim is to open up the flesh to hold the dressing while keeping the pieces firm. Draining the released liquid prevents the dressing from becoming diluted.
Frequently asked questions
What should I watch out for when cooking?
Smash lightly rather than hitting hard: the aim is to open up the flesh to hold the dressing while keeping the pieces firm. Draining the released liquid prevents the dressing from becoming diluted.
How should I prepare the ingredients?
Wash and pat dry the cucumbers, then trim the ends. Peel away any tough sections of skin if needed. Choose firm cucumbers that are not overripe: they have fewer seeds and crisper flesh.
