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)

輕鬆管理食譜。使用 Umami，您可以從任何裝置編寫食譜，並與家人和朋友協作製作食譜書。

Umami | 適用於 iOS 和 Android 的食譜管理器

常見問題

重設密碼

{sender}邀請您加入他們的家庭。

家庭邀請

加入 {sender} 的家庭

{sender}邀請您加入{groceryList}。

購物清單邀請

{sender}邀請您加入{mealPlan}。

餐點計劃邀請

{sender}邀請您加入{recipeBook}。

食譜書邀請

精美設計的應用程式，用於收集、組織和分享食譜。適用於 iOS 和 Android。

輕鬆管理食譜

抱歉，找不到您正在尋找的頁面。

找不到頁面！

新的家庭成員

新的購物清單成員

{groceryList}

新的餐飲計劃成員

{mealPlan}

新的食譜書成員

{member} 添加了一個食譜

食譜

名稱

食譜書

註冊

支援

The Test Kitchen

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.

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

2 medium cloves garlic, minced (about 2 teaspoons)

Sichuan-Style Smashed Cucumber Salad Recipe

食材

步驟

營養

準備好開始烹飪了嗎？