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You are here: Home / 5 Ingredients or Less / Smashed Cucumbers – Angry & Vegan

Smashed Cucumbers – Angry & Vegan

Published: Oct 16, 2018 · Updated: Jan 7, 2020 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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Smashed Cucumber pinterest image
smashed cucumber salad with chinese black vinegar

Smashing garlic cloves to release the peel is a well worn cook’s technique to relieve aggression.  However, most are unaware that the technique can also be applied to unassuming cucumbers.

glass bowl of smashed cucumbers on a marble board with cilantro and peppercorns in the background

Woe to the cucumber that is about to become target practice for the wanton hothead currently in the kitchen.

Angry Cucumber Salad

This salad works particularly well in the summer when cucumbers are in peak season, and you might be able to find these skinny Japanese ones.

The more common Persian version would work too, though it is smaller and not quite as juicy.

Japanese cucumbers have thin skin like English cucumbers.

However, the seed is less developed, and they have a more tender bite than their British counterparts.

japanese-cucumbers-on-cutting-board

If you can find these envious beauties, simply drizzle Chinese black vinegar, sea salt, and a few grinds of Szechuan pepper.

Perhaps some chopped cilantro for garnish if you please.

Special Ingredient: Chinkiang Black Vinegar

bowl and bottle of chinese black vinegar with asian cucumber salad in the background

Named after the Chinkiang province in China it hails from, this black vinegar is akin to balsamic vinegar used heavily in Mediterranean cuisine.

Call it a Chinese balsamic vinegar.

It is mild like rice vinegar but has extra flavor, almost like soy sauce.  It is not quite so sour either.

It is typically made from glutinous rice, however some versions are made from millet or sorghum.

Usually aged as well, it has a faint smokiness and hint of sweetness too.

Smashing Technique

Smashing cucumbers is a classic Chinese technique that renders the knife into a mallet.

It leaves the cucumbers in puzzle like pieces instead of uniform slices and releases some of the seeds and cooling juice.

Step 1: Smash

Simply pound the cucumber with the flat edge of the knife. 

smashing cucumbers with santoku knife on cutting board pile of smashed japanese cucumbers on a wooden cutting board

Step 2: Slice

Once smashed, go back and cut the cucumbers into 2 inch bite size pieces.

Step 3: Toss

smashed cucumber salad with chinese black vinegar bottle in the back

Toss the smashed cucumbers in a bowl with sea salt, black vinegar, and some ground sichuan pepper if you have it.

Regular black pepper will work too.

Some versions of this cucumber salad add sesame oil, soy sauce, and crushed garlic.

However, if the cucumbers are fresh and sweet, they really do not need much else.

How to make it better @ home

  1. Substitute with 1 1/2 English cucumbers if you can’t find Japanese or Persian cucumbers.
  2. Store up to 3 days in the fridge, but they really do taste nice when this is freshly made.

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smashed cucumber salad with chinese black vinegar
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Smashed Cucumbers - Angry & Vegan

Everyone gets angry sometimes. Give garlic a well deserved break, and smash these cucumbers instead. 
Course Salad, Side Dish
Cuisine Chinese
Keyword black vinegar
Prep Time 10 minutes
Servings 4
Calories 2kcal
Author Asian Test Kitchen

Ingredients

  • 4 ea Japanese cucumbers or Persian variety
  • 3 Tb Chinese black vinegar
  • 1 tsp sea salt
  • 1/8 tsp ground sichuan pepper or black pepper
  • cilantro leaves for garnish

Instructions

  • Smash cucumbers with the flat edge blade of a knife. Chop into 2 inch pieces.
  • Toss smashed cucumbers with black vinegar, salt, and a few grinds of sichuan pepper. Garnish with cilantro. 

Notes

  1. Substitute with 1 1/2 English cucumbers if you can't find Japanese or Persian cucumbers. 
  2. Store up to 3 days in the fridge, but they really do taste nice when this is freshly made. 

Nutrition

Calories: 2kcal | Sodium: 581mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

Do you like the sound of smashing cucumbers?  Please spread the Asian ♥ and share!

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