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

porcje

5 minutes

czas aktywny

15 minutes

całkowity czas

Zacznij Gotować

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

Wielkość Porcji

Serves 3 to 4 as a side

Kalorie

10 kcal

Tłuszcz Całkowity

0 g

Tłuszcz Nasycony

0 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

0 mg

Sód

158 mg

Węglowodany Całkowite

2 g

Błonnik Pokarmowy

0 g

Cukry Całkowite

1 g

Białko

0 g