Smashing garlic cloves to release the peel is a well worn cook's technique to relieve aggression. The same technique can also be applied to cucumbers for this classic Chinese side dish for smashed cucumbers. It's much easier than slicing cucumbers and creates more surface area for the sauce.
These cooling cucumbers would go well with a Chinese oven steamed fish, Chinese broccoli spears, or a silky mabo tofu.
They would also serve as a surprising flavor and textural contrast with blackened tuna steaks.
Jump to:
Recipe Highlights
There are just about a million versions of cucumber salad. This recipe is based on one I learned to make while traveling in Beijing.
- No Oil - Just vinegar and salt gives these cucumbers a sweet/sour flavor.
- Balsamic Vinegar - The Chinese use a black vinegar called Chianking vinegar. It is lighter and less sweet than balsamic vinegar but a bit harder to find.
- The balsamic vinegar adds sweetness, so you don't have to add sugar to the recipe.
- Smashing Technique - This unique method I believe developed due to the traditional use of a cleaver in a Chinese kitchen that renders the blade into a mallet.
- Smashing exposes more surface area of the cucumber than slicing.
- It leaves the cucumbers in puzzle like pieces instead of uniform slices and releases some of the seeds and cooling juice.
- No Soy Sauce - Because this dish is typically served with strong, spicy foods, this salad does not add soy sauce or chilis.
Ingredients
You'll need just 5 ingredients for this salad.
- Thin Cucumbers - I like the long, thin Japanese cucumbers best for this dish, but they can be hard to find.
- Pictured are Persian cucumbers which are short and thin but plenty crunchy.
- Substitute with a long thin English cucumber.
- Balsamic Vinegar - Substitute with Chinese Chinkiang black vinegar or rice vinegar is really nice. Otherwise, use the vinegar of your choice.
See recipe card for quantities.
Instructions
The smashing can be done ahead of time.
- Step 1: Trim off the stem end of each cucumber.
- Step 2: Place the cucumber horizontally on a cutting board. Pound once or twice with the blade of a knife until the cucumber is crushed and bursts open. Beware, there may be some flying cucumber parts that go off the cutting board.
- Step 3: Chop the smashed cucumbers into 2 - 3" pieces.
- Step 4: Toss the smashed cucumbers with the salt, pepper, and vinegar. Then garnish with cilantro leaves.
Hint: Some people like to salt the cucumbers first for about 15-30 minutes. This removes extra water and results in a more concetrated cucumber flavor.
Variations
This is a purposefully plain recipe for cucumbers, since it is meant to be eaten with other strongly flavored foods. Try these variations, if you'd prefer more punch:
- Spicy - Add up to a tablespoon of chili sauce or chopped fresh chilis
- Soy sauce - Use soy sauce, tamari, or liquid aminos instead of salt.
- Sugar - Add up to a teaspoon of sugar for a sweeter cucumber flavor.
For a spicy, sliced cucumber recipe, check out this recipe for Korean cucumber kimchi.
Storage
Store the cucumber salad for up to 3 days in the fridge.
Top Tips
- To avoid flying cucumber splatters, you can put the cucumbers in a plastic bag, and pound over the plastic so they don't fly across the cutting board.
- Salt the cucumbers for 15-30 minutes ahead of time to extract excess moisture and deepen the cucumber flavor.
- Vary the seasoning by using chilis, hot sauce, soy sauce, and/or sugar.
Related Side Dishes
Looking for other recipes like this? Try these:
Other Plant Based dishes
Check out these other plant based recipes:
Smashed Cucumber Salad (5 ingredients, Chinese inspired)
Ingredients
- 1 lb Persian cucumbers (this is about 8 each) or Japanese or English cucumbers
- 1 Tb balsamic vinegar or Chinkiang black vinegar or other vinegar
- ½ tsp salt or 1 teaspoon kosher salt
- ¼ tsp ground black pepper or szechuan pepper
- 3 Tb cilantro leaves for garnish
Instructions
- Trim off the stem ends of each cucumber. Lay horizontal on a cutting board and pound with the blade of a knife or mallet. Then chop these long smashed cucumbers into 2 inch pieces.
- Toss smashed cucumbers with vinegar, salt, and pepper. Taste, and add more salt/pepper as needed.
- Garnish with cilantro leaves. Serve immediately or store in the fridge for up to 3 days.
Notes
- To avoid flying cucumber splatters, you can put the cucumbers in a plastic bag, and pound over the plastic so they don't fly across the cutting board.
- Salt the cucumbers for 15-30 minutes ahead of time to extract excess moisture and deepen the cucumber flavor.
- Vary the seasoning by using chilis, hot sauce, soy sauce, and/or sugar.
Nutrition
Fortune Cookie 🥠
The superior man acts before he speaks, and afterwards speaks according to his actions.
Confucius
Leave a Reply