Description
A refreshing and spicy Chinese Smashed Cucumber Salad that combines the crisp texture of Japanese cucumbers with a flavorful chili oil dressing. This salad is quick to prepare, featuring a vibrant mix of garlic, ginger, chili flakes, and fragrant sesame seeds, perfect as a light appetizer or side dish.
Ingredients
Scale
Chili Oil
- 3 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced ginger
- 1 1/2 teaspoons chili flakes
- 2 tablespoons gochugaru (Korean pepper flakes)
- 1 teaspoon kosher salt
- 1/3 cup neutral oil (vegetable, grapeseed, or similar)
Cucumber Salad
- 1 to 1 1/4 pounds Japanese cucumbers
- small pinch of kosher salt (about 1/4 to 1/2 teaspoon)
- 3 cloves garlic, grated or zested
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chili oil with spices (from chili oil mixture)
- 1 1/2 teaspoons sugar
- 2 teaspoons sesame oil
- Toasted sesame seeds for garnish
Instructions
- Make the Chili Oil: Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt into a heat-proof bowl suitable for hot oil infusion, such as ceramic or stainless steel. Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes until it reaches 325ºF to 350ºF. Carefully pour the hot oil over the spice mixture and let it infuse for at least 30 minutes, or up to a day ahead for deeper flavor.
- Prepare the Cucumbers: Slice off the ends of the cucumbers and halve them lengthwise. Place the cucumber halves cut-side down, use the side of a knife and the fleshy part of your palm to firmly smack and smash the cucumber until it splits. Slice the smashed cucumbers diagonally into about 1/2-inch thick pieces and transfer to a bowl.
- Salt and Drain Cucumbers: Sprinkle a pinch of kosher salt over the cucumber pieces and mix well. Let them sit for 20 minutes to draw out excess water. Drain off the water but do not rinse the cucumbers to retain their flavor and texture.
- Make the Dressing: In a separate bowl, combine the grated garlic with rice vinegar and let it sit for 10 to 15 minutes to mellow the raw garlic taste. Add soy sauce, 2 tablespoons of the prepared chili oil including the spices, sugar, and sesame oil. Stir to combine well.
- Toss Salad and Serve: Just before serving, toss the drained cucumbers with the dressing until evenly coated. Garnish generously with toasted sesame seeds. Serve alongside jasmine rice, coconut rice, or your favorite noodle dishes for a vibrant and spicy accompaniment.
Notes
- You can make the chili oil a day ahead for more intense flavor.
- Gochugaru is Korean red pepper flakes; if unavailable, substitute with a similar chili flake but adjust to taste to avoid burning.
- Japanese cucumbers are preferred for their thin skin and fewer seeds; if unavailable, English cucumbers may be used as a substitute.
- When pouring hot oil, do so carefully to avoid splashing and potential burns.
- Do not rinse the salted cucumbers after draining to maintain the flavor balance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
Keywords: Chinese cucumber salad, smashed cucumber salad, spicy cucumber salad, Chinese side dish, chili oil cucumber, Asian cucumber recipe
