Smashing cucumbers is an ancient Chinese technique, bringing together the veggie’s coolness with the intense spice of Sichuan cuisine.
Crushing a cucumber produces flavors un-smashed cucumbers can’t. When you crush cells in a vegetable rather than slicing cleanly through it, certain compounds get released and you can get a significantly different flavor.
Use firm-fleshed, fresh cucumbers for this dish. Crushing them can soften them into mush if you start with old, soft ones.
Ingredients
- 7-10 Persian cucumbers
- 1 tsp kosher salt
- ½ bunch cilantro, roughly chopped
- 3 garlic cloves, minced
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp chili oil
- 2 Tbsp sesame oil
- 2 Tbsp apple cider vinegar or rice vinegar
Directions
- Cut ends off cucumbers, halve lengthwise, and then into 2-inch pieces. Carefully using the flat side of your knife, smash them gently – just enough to break the fruit inside. Toss pieces in salt and drain in colander for 30 minutes.
- Mix together the rest of your ingredients, reserving 1/3 of the cilantro, and let sit while cucumbers drain.
- Toss cucumbers and sauce together, then right before serving, sprinkle remaining cilantro on top.