Description
This Chinese cucumber salad offers a refreshing crunch with a rich, creamy peanut sauce. Smashing the cucumbers before salting ensures maximum flavor absorption and prevents a watery result, making it a satisfying side dish for busy weeknights.
Ingredients
Scale
- 750 g (1.65 lb) English or small Persian cucumbers
- 1 tsp table salt
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup roasted unsalted peanuts, finely ground (or 3 tbsp smooth peanut butter)
- 3 tbsp Chinkiang black vinegar
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp chili oil, plus extra for garnish
- 1 tsp granulated sugar
- 2–3 tbsp water, as needed for consistency
- 1/4 cup fresh cilantro, chopped
- 1 tsp toasted white sesame seeds
Instructions
- Smash Cucumbers: Use the flat side of a heavy cleaver or rolling pin to smash each cucumber until it cracks. Cut the smashed cucumbers into irregular bite-sized pieces about 1 inch long.
- Drain Cucumbers: Place the cucumber pieces in a colander and toss with the salt. Allow them to drain for 15-20 minutes to draw out excess moisture. Pat the cucumbers thoroughly dry before proceeding.
- Prepare Dressing: In a small bowl, combine the minced garlic, grated ginger, ground peanuts (or peanut butter), black vinegar, soy sauce, sesame oil, chili oil, and sugar. Whisk thoroughly until well combined.
- Adjust Dressing Consistency: Gradually add 2-3 tablespoons of water to the dressing, whisking until smooth and pourable. The texture should be glossy and easily coat a spoon.
- Toss Salad: Add the dried cucumber pieces and chopped cilantro to a mixing bowl. Pour the prepared dressing over the cucumbers and toss gently to coat evenly.
- Garnish and Serve: Transfer the salad to a serving bowl. Drizzle with additional chili oil and sprinkle with toasted sesame seeds and remaining cilantro. Serve immediately for best crispness.
Notes
To prepare ahead, make the dressing up to 3 days in advance and store separately in an airtight container. Do not combine the cucumbers with the dressing more than 30 minutes before serving to maintain crispness. Salting and drying the cucumbers thoroughly is critical for preventing a watery result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: salad
- Method: no cook
- Cuisine: chinese
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg