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Asian Cucumber Salad

A vibrant, crunchy salad that captures the essence of street food, featuring cucumbers smashed for maximum flavor absorption without losing their crispiness.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Chinese
Calories: 100
Ingredients Method Notes

Ingredients
  

Cucumber Preparation
  • 4 large large cucumbers Use Persian or English cucumbers for best results.
  • 1 teaspoon salt Salt is essential to draw moisture out of cucumbers.
Dressing Ingredients
  • 3 tablespoons rice vinegar Use high-quality rice vinegar for desired tang.
  • 1 tablespoon black vinegar Optional for an umami-rich complexity.
  • 2 tablespoons sesame oil Dressing to be added right before serving.
  • 1 clove garlic Minced, for added flavor.
  • 1 teaspoon chili oil For a spicy kick.
Finishing Touches
  • 2 tablespoons toasted sesame seeds Garnish just before serving.
  • 2 tablespoons chopped cilantro Garnish for freshness.

Method
 

Preparation
  1. Smash the cucumbers using the flat side of a cleaver or heavy pan to break their cell walls.
  2. Cut the smashed cucumbers into bite-sized pieces.
  3. Toss the cucumber pieces with salt and let them sit for at least 20 minutes.
  4. Prepare an ice bath while waiting to shock the cucumbers after salting.
Dressing and Serving
  1. In a bowl, mix rice vinegar, black vinegar, sesame oil, minced garlic, and chili oil.
  2. Drain excess moisture from the cucumbers and place them into the dressing.
  3. Toss to coat and adjust flavors if necessary.
  4. Garnish with toasted sesame seeds and chopped cilantro just before serving.

Notes

Do not add the dressing until ready to serve to maintain the salad's crunch. Best consumed within 24 hours for optimal freshness.