Smashed Cucumber Salad
拍黄瓜
Yes, the Chinese do do salads, but they fall under the menu as liang cai or ‘cold dishes’.
The first time I ate this dish was sitting outside on a rickety stool in the sweltering summer of Beijing. It was exactly what was needed: crunchy and refreshing cucumber tossed with raw garlic and a sharp vinegar dressing. Traditionally served with chuan (barbecued meat) it’s the perfect side dish to cut through one too many lamb skewers.
Serves 2 as a side dish.
Ingredients
2 large cucumber
1/2 tsp salt
4 teaspoon Chinese black vinegar
4 cloves of garlic - minced
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
3-4 dried chillis (1/4 teaspoon chilli paste)
Method
1. Cut the cucumber across into thirds. Put the pieces into a ziplock bag or a large metal bowl and then smash with the side of a cleaver or rolling pin until you have small bite-sized shards of cucumber. If the pieces are still too big, roughly chop them.
2. Transfer to a colander over a bowl and sprinkle with the salt. Refrigerate and let them drain for about 20 minutes.
3. Meanwhile, whisk together the vinegar, garlic, soy sauce, oil and sugar.
4. Move the cucumbers to a serving dish bowl, drizzle over the dressing. Tear and add the dried chillis or chilli paste if using. and mix. Sesame seeds or coriander are a fine garnish but not necessary.
