The Test Kitchen

Sichuan-Style Smashed Cucumber Salad Recipe

Name: Sichuan-Style Smashed Cucumber Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 whole English cucumber, washed, peeled in any especially thick areas (see note); Kosher salt; 2 medium cloves garlic, minced (about 2 teaspoons); 1 teaspoon black vinegar or rice vinegar; 1/2 teaspoon sesame oil (optonal)

4 servings

portions

5 minutes

temps actif

15 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 whole English cucumber, washed, peeled in any especially thick areas (see note)

Kosher salt

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon black vinegar or rice vinegar

1/2 teaspoon sesame oil (optonal)

Instructions

Place the washed cucumber on a firm, flat, clean surface. Whack it firmly but gently with the flat side of a heavy cleaver or the bottom of an 8-inch skillet. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.

Add garlic, vinegar, and sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.

Nutrition

Taille de Portion

Serves 3 to 4 as a side

Calories

10 kcal

Lipides Totaux

0 g

Lipides Saturés

0 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

0 mg

Sodium

158 mg

Glucides Totaux

2 g

Fibres Diététiques

0 g

Sucres Totaux

1 g

Protéines

0 g