Smashed Cucumber Salad

Refreshing Chinese smashed cucumber salad with garlic, black vinegar, sesame oil and chilli, chilled briefly so the dressing penetrates every rough edge.

Jump to ingredients | Jump to method

Smashing the cucumbers is not just dramatic—it creates cracks and uneven surfaces that hold far more dressing than neat slices.

Ingredients

• 600 g small cucumbers
• 0.75 tsp fine salt
• 3 garlic cloves (finely grated)
• 2 tbsp Chinkiang black vinegar
• 1.5 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp chilli oil (or to taste)
• 1 tsp sugar
• 1 tbsp toasted sesame seeds
• 2 tbsp fresh coriander (roughly chopped, optional)
• 1 spring onion (finely sliced)

Step-by-step method

1. Wash and dry the cucumbers. Trim the ends, then place one cucumber at a time under the flat side of a heavy knife and press firmly until it splits.
2. Break or cut the smashed cucumbers into rough 3–4 cm pieces. Put them in a colander, sprinkle with the salt and leave for 10 minutes.
3. While the cucumbers drain, mix the garlic, black vinegar, soy sauce, sesame oil, chilli oil and sugar until the sugar dissolves.
4. Shake the colander well and pat the cucumber pieces lightly with kitchen paper. Removing excess water helps the dressing stay strong rather than becoming diluted.
5. Transfer the cucumbers to a bowl and pour over the dressing. Toss thoroughly so the liquid gets into the cracks and rough surfaces.
6. Chill for 10–15 minutes if time allows. This short rest seasons the cucumber without making it limp.
7. Toss again, taste and adjust with a little more vinegar or chilli oil if needed. Finish with sesame seeds, coriander and spring onion just before serving.