Smashed Cucumber Salad is the most classic appetizer on the Chinese dinner table. Smashing the cucumber helps it absorb the flavors better. Combined with garlic, vinegar, and sesame oil, it’s crisp, refreshing, and packed with garlicky aroma. It’s the perfect side dish for rice or hot pot.
🌴 Ingredients:
· 2 cucumbers (smashed and cut into segments)
🌴 Aromatics:
· 4-5 cloves garlic (minced)
· 2 small spicy chilies (sliced, optional)
· 1 stalk cilantro (chopped, optional)
· A small pinch of toasted white sesame seeds (for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 2 tbsp Chinkiang vinegar (about 20ml)
· 1 tbsp sesame oil (about 10ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· Salt, to taste
🌴 Instructions:
- Smash the Cucumbers
Wash the cucumbers, smash them with the flat side of a knife, and cut them into segments. ⚠️ Note: Never cut them with a knife; the irregular edges from smashing absorb the sauce much better. I’ve tried cutting them, and they didn’t absorb the flavor well. - Make the Dressing
In a small bowl, mix light soy sauce, vinegar, sesame oil, sugar, and a pinch of salt. ⚠️ Note: The ratio of vinegar to sugar is about 1:1 for the perfect balance. - Mix and Serve
Place the smashed cucumbers in a large bowl. Add the minced garlic, chilies, and cilantro. Pour in the dressing and mix well. Sprinkle with sesame seeds and serve. ⚠️ Note: Let it sit for 5 minutes before serving for better flavor.
💡 Tips:
The key to Smashed Cucumber Salad is “smashed for flavor, refreshing and tangy.” Always smash the cucumbers; the irregular edges absorb the sauce better. Don’t skip the garlic. Let it sit for 5 minutes before serving for the best taste.
If you enjoy this refreshing and tangy flavor, you should also try my Mixed Cold Tossed King Oyster Mushroom. For more cold dishes and appetizers, check out my Cold Dishes category.
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