Sichuan-style smashed cucumber salad
Explore the vibrant flavors of Sichuan cuisine with this zesty smashed cucumber salad. Immerse your taste buds in a symphony of spicy, tangy, and refreshing notes. Perfect for those craving a culinary adventure.
Ingredients:
- 1 whole English cucumber, washed, peeled in any especially thick areas (see notes)
- Kosher salt
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon black vinegar or rice vinegar
- 1/2 teaspoon sesame oil (optional)
Instructions:
- Take the cleaned cucumber and place it on a stable, flat, and tidy surface. Gently but firmly hit it using the flat part of a heavy knife or the underside of an 8-inch pan. Repeat this process along the entire length until the cucumber is completely crushed. Cut the cucumber into 1-inch pieces horizontally and place them in a colander positioned over a bowl. Mix in some salt, then refrigerate for 10 minutes. Drain the liquid that comes out and move the cucumber pieces back into the bowl.
- Mix in garlic, vinegar, and sesame oil (if preferred) with the cucumber in the bowl. This cucumber salad is most delicious when served immediately; it tends to become watery and unpleasant if left in the refrigerator for too long.
Summary:
- Calories: 74 kcal
- Fat: 3 g
- Protein: 2 g
- Carbs: 13 g
- Potassium: 465 mg
- Magnesium: 41 mg