SICHUANESE SMASHED CUCUMBER SALAD

Ingredients

• 2 English Cucumber (about 500 g total, seed‑less or lightly seeded, washed and dried)
• 3 cloves Garlic (peeled and minced)
• 2 Tbsp Chinkiang Vinegar (sweet, dark Chinese black vinegar)
• 1 Tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tsp Granulated Sugar
• ½ tsp Salt (or to taste)
• 1.5 tsp Sichuan Chili Oil (adjust to 1‑2 tsp based on spice tolerance)
• 2 Tbsp Fresh Cilantro (roughly chopped)
• 1 Tbsp Toasted Sesame Seeds (or chopped peanuts for extra crunch)

Instructions

1. Prep and smash cucumbers

   Wash the cucumbers, pat dry, then place each on the cutting board and gently smash with the flat side of the chef’s knife until the skin cracks and the flesh softens.

   Time: PT5M

2. Slice cucumbers

   Trim the ends, then cut the smashed cucumbers into roughly ½‑inch (1 cm) thick half‑moon pieces.

   Time: PT3M

3. Make the dressing

   In the mixing bowl, combine minced garlic, Chinkiang vinegar, soy sauce, sesame oil, sugar, salt, and Sichuan chili oil. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT5M

4. Toss cucumbers with dressing

   Add the sliced cucumbers to the bowl, gently toss to coat evenly. Let the salad sit for 2‑3 minutes so the cucumbers absorb the flavors.

   Time: PT2M

5. Finish and serve

   Sprinkle chopped cilantro and toasted sesame seeds (or peanuts) over the salad, give a final light toss, and transfer to a serving bowl.

   Time: PT1M

Nutrition Facts

Calories

70

Protein

2 g

Carbohydrates

8 g

Fat

3 g

Fiber

1 g