Smashed Cucumber Salad with Garlic, Chilli & Black Vinegar

⏱ 15 min · Serves 4

Bashing cucumbers instead of slicing them gives craggy, thirsty edges that soak up a punchy garlic-chilli dressing. Cold, crunchy and ready in 15 minutes — the perfect sharp side for anything rich or grilled.

Per serving: 126 kcal · 2.0g protein · 8.0g carbs · 9.5g fat

Ingredients

• 2 large cucumbers (about 700g)
• 1 tsp fine sea salt
• 3 garlic cloves, finely grated or minced
• 2 tbsp Chinkiang black vinegar (or rice vinegar)
• 1 tbsp light soy sauce
• 2 tsp caster sugar
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1-2 tsp chilli flakes (Sichuan or Korean gochugaru)
• 1 tsp toasted sesame seeds
• 2 spring onions, thinly sliced
• Small handful coriander leaves, roughly chopped

Method

1. Trim the cucumber ends. Lay each cucumber on a board, cover with a clean tea towel or place in a sturdy bag, and whack firmly along its length with a rolling pin or the flat of a large knife until it splits open.
2. Tear or cut the smashed cucumber into rough 3-4cm chunks. Toss with the salt in a colander and leave over a bowl for 10 minutes to draw out water.
3. Meanwhile, whisk the garlic, black vinegar, soy sauce and sugar in a small bowl until the sugar dissolves.
4. Heat the neutral oil in a small pan until shimmering, take off the heat, add the chilli flakes and swirl for 10 seconds, then stir into the dressing along with the sesame oil.
5. Shake the cucumber well to drain, pat lightly dry with kitchen paper and tip into a serving bowl. Do not rinse.
6. Pour over the dressing and toss to coat. Scatter with sesame seeds, spring onions and coriander and serve straight away while crunchy.