Smashed Cucumber Salad

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Trim the cucumbers and lay them on a board.

   Mark done

2. Lay the flat of a cleaver or a heavy knife along each one and strike it with your palm until the cucumber splits open along its length.

   Mark done

3. Tear or cut the split cucumber into rough 3 cm pieces.

   Mark done

4. Toss with the salt in a colander and leave to drain 10 minutes.

   Mark done

5. Whisk the garlic, vinegar, soy sauce, chilli oil, sesame oil, sugar and Sichuan pepper together.

   Mark done

6. Shake the drained cucumber dry and tip it into a bowl. Do not rinse it.

   Mark done

7. Pour the dressing over, toss well, and scatter with coriander and sesame seeds.

   Mark done

8. Serve within 20 minutes, while the pieces are still crisp.

   Mark done

Chef’s Tips

• Smash it, do not slice it. The torn faces hold the dressing.
• Salt and drain for ten minutes, and do not rinse.
• Dress it at the last moment.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Bang bang chicken
• Wood ear salad
• A cold beer

Storage & Reheating

Best within the hour. It slackens and weeps after that.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.