Chinese Sichuan Smacked Cucumber Salad
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Smacked Cucumbers

This Sichuan salad is the perfect side to add coolness and crunch to a sticky, hot meat dishes. Smacking the cucumbers allows the skins to break and seeds release, meaning that the other flavours can mingle better and season the cucumbers quicker.

Think of someone or something rage-inducing…That person who uses speakerphone on public transport, loud eaters, OVERENTHUSIASTIC CAPS LOCK IN EMAILS, people who click their fingers at serving staff…the guy from the Go Compare advert. Now, grab a rolling pin and release your rage by making this therapeutic and ridiculously good salad. You can use any chilli oil, but I’m a Laoganma fangirl till I die.

Smacked Cucumbers

Smacked Cucumbers

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Course: Sides, PicklesCuisine: Chinese
Servings

4

servings
Prep time

5

minutes
Cooking timeminutes

This Sichuan salad is the perfect side to add coolness and crunch to a sticky, hot meat dishes.

Ingredients

  • 1 cucumber

  • 1 tsp minced garlic and ginger

  • 2 tbsp Chinese black rice wine vinegar

  • 1 tbsp Laoganma chilli oil

  • 1 tbsp white sesame seeds

  • 1 tbsp freshly chopped coriander

  • 1 tsp sugar

  • 1 tsp sea salt

Directions

  • Using a rolling pin or heavy cleaver, bash the cucumber until it begins to split a bit. Chop into inch long pieces and place in bowl.
  • 
Add the remaining ingredients, mix well and serve as a refreshing side.

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