Shanghai Smashed Cucumber Salad
Garlicky, tangy smashed cucumbers tossed in black vinegar and chili oil. Cold, crunchy, and deeply addictive.
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Servings: 2 servings
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Equipment
Ingredients
Cucumbers
- 4 Persian cucumbers or 2 English cucumbers
Dressing
- 1/2 tsp Salt kosher salt
- 2 cloves Garlic very finely grated
- 1 1/2 tbsp Soy Sauce light soy sauce
- 1 tbsp Chinese black vinegar Chinkiang vinegar preferred
- 1 tsp Sugar
- 1–2 tsp Chili oil to taste
- 1/2 tsp Sesame oil
Optional Finish
- Red chili thinly sliced
- Toasted sesame seeds
- Sichuan pepper oil tiny splash
Instructions
Smash the Cucumbers
- Place cucumbers on a cutting board.
- Using the flat side of a knife, press down firmly until the cucumbers crack and split open. You can also smash it or use another flat and sturdy object (i.e. frying pan)
- Slice into rough bite-sized chunks. Do not slice cleanly.
Dressing
- In a bowl, combine cucumber with garlic, salt, soy sauce, black vinegar, sugar, chili oil, and sesame oil.
Toss and Serve
- Pour dressing over cucumbers and toss thoroughly.
- Serve immediately for maximum crunch or chill 15–30 minutes for deeper flavor.
- Finish with extra chili oil and optional toppings if desired.
Notes
- Smashing increases surface area for better flavor absorption.
- Salting prevents watery dressing.
- Use strong garlic—this dish is meant to be bold and aromatic.