Chinese Cucumber Salad
A cool and refreshing cucumber salad which has its roots in Chinese cuisine.
Ingredients
- 1 lb Persian or Kirby cucumbers unpeeled (2 to 3 small cucumbers if using Persian)
- 1/2 teaspoon kosher salt or more to taste
- 1 to 2 teaspoons rice vinegar I use 1 teaspoon
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon soy sauce 1 teaspoon or more to taste, substitute Ponzu, Soy Dashi or Yuzu Soy Sauce
- 1/4 teaspoon crushed red pepper flakes to taste or use Korean chili powder, Gochugaru
Instructions
- Slice the cucumbers in half lengthwise, then into 1-inch pieces or cut at a diagonal and rotate cucumber 1/4 turn, cutting angled 1-inch pieces.
- Place the pieces cut-side down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef's knife or cleaver on top of the cucumbers, and carefully use the palm of your free hand to smash down lightly on the blade.
- Place the smashed cucumbers in a colander and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 minutes.
- Stir 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and red pepper flakes together and add to drained cucumbers. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 minutes to 1 hour (*note: the salad will taste better with more time, so if time allows, refrigerate and marinate for 6 hours or longer to let the flavors develop.
Notes
The key for crispy cucumbers is to smash and salt the cukes!