CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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Susan Morris
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved it!
Manish Sada
[email protected]I'm not sure what I did wrong, but my cucumbers didn't turn out as crispy as I expected.
Jarani Padron
[email protected]I made this dish exactly as the recipe said, and it turned out perfectly. I'm so glad I tried it!
Ashley Gray
[email protected]This dish was a bit too spicy for my taste. I think I'll use less chili oil next time.
Anjila Chudal
[email protected]I'm not a big fan of cucumbers, but I really enjoyed this dish. The sesame oil and garlic really helped to mask the cucumber flavor.
Mohamed Iffak
[email protected]This recipe is a great way to use up leftover cucumbers. I had a few cucumbers that were starting to go bad, and this recipe was the perfect way to use them up.
Esther Nyokabi
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
KAKURU BENARD
[email protected]This recipe is a keeper! It's so simple, but the flavors are amazing. I especially love the addition of the sesame oil. It really takes the dish to the next level.
catherine Doyle
[email protected]Wow! This dish is so easy to make and so delicious. I love the combination of the crunchy cucumbers, the creamy sesame oil, and the garlicky flavor. It's the perfect appetizer or side dish.
Yanet Henok
[email protected]The cucumbers were a bit too sour for my taste, but the overall flavor was still good. I added a little bit of sugar to balance out the sourness, and it turned out great.
Kusal Kusal
[email protected]This recipe is an absolute delight! The cucumbers are so refreshing and flavorful, and the sesame oil and garlic add a perfect touch of umami. I've already made it twice and can't wait to make it again.