Smashed Cucumbers Salad
A classic, authentic Chinese cold side dish love by everyone in China. Angy umami Sichuan smashed cucumber, smashed for maximum flavor uptake, tossed with rich chili oil & seasoned garlic—classic Sichuan cold starter perfection ready in minutes!
METRIC & US QUANTITIES • CHECKLIST
Ingredients
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1 cucumber (250g / 8.8 oz)
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50g garlic (1.8 oz)
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1–2 sprigs cilantro
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1 Thai chili
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1 tsp salt
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¾ tsp sugar
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1 tsp black rice vinegar
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1 tbsp + 1 tsp soy sauce
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1 tbsp + ½ tsp sesame oil
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1 tbsp + 1 tsp Sichuan chili oil
NUMBERED METHOD • PRINT-FRIENDLY
Instructions
Make garlic paste: Place peeled garlic cloves into a food processor. Add salt and sugar, then blend together. This prevents uneven seasoning when mixing directly with cucumber later.
Prep cucumber: Wash the cucumber; leave the skin on. Slice it lengthwise into two halves. Score the curved side lightly with a knife to make smashing easier. Firmly smash the scored side with the back of a knife, then cut the cucumber diagonally into bite-sized chunks. Transfer smashed cucumber into a large bowl. Smashing creates cracks so the cucumber soaks up flavor better.
Marinate: Pour in black rice vinegar, soy sauce, sesame oil and Sichuan chili oil. Stir thoroughly. Add chopped coriander right before serving.
Ready to enjoy!
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Smashed Cucumbers Salad