Smashed Cucumber Salad

Perfumed with sesame oil and garlic, this crunchy and refreshing cucumber salad is one of the most ubiquitous Chinese starter dishes, and everyone makes it differently, so feel free to adjust until it’s exactly the way you like it—a pinch, more sugar for extra sweetness; black vinegar for a mellower, fragrant aroma; pale rice vinegar for sharper, fruity acidity; extra chilli oil for roasted, smoky notes; one or two thinly sliced bird’s-eye chiles for heat. At some restaurants, they’ll scatter a handful of crisp, fried peanuts on top right before serving. Avoid thick-skinned, seedy cucumbers—the best choice is slender hothouse cucumbers, Persian, cucumbers, or Japanese kyuri cucumbers, which have a delicate, thin skin, smaller seeds, and crunchier flesh. And be sure to whack the cucumber with the blade of a Chinese cleaver or a large rolling pin until it splits: the craggy edges look more appealing, and the rough surfaces of the cool, juicy flesh better absorb the sweet-sharp flavours of the dressing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim off both edges of the cucumber.

Step 2

Lay it on a cutting board and smack it a few times With the flat side of a Chinese cleaver, knife blade, or heavy rolling pin until it splits into large pieces. (To prevent the seeds from flying out over your counter, you can also place the cucumber in a zip-top bag or wrap it in a towel first.)

Step 3

Cut the cucumber at a diagonal into 1/2-inch bite-size pieces.

Step 4

Place them in a medium bowl and sprinkle evenly with the salt, then cover and refrigerate for 15 minutes.

Step 5

Drain off any water the cucumber has released.

Step 6

Add the garlic, sugar, soy sauce, vinegar, sesame oil, and chilli oil and toss coat, adjusting the seasonings to taste.

Step 7

Serve immediately. The cucumbers will keep in an airtight container in the fridge for up to a week.