Smashed Sichuan Cucumbers
This is a great side dish. We often make it when we are having a poke bowl or Asian-inspired rice bowls.
You make it ahead of time and let the flavour blesh. Easy, inexpensive and super tasty - great when you have cukes to use up.
- 1 long English cucumber (or equivalent amount of Lebanese/Japanese cukes with edible skin)
- 1 teaspoon kosher salt
- 2 cloves garlic (finely grated into a pulp)
- 2 teaspoons rice vinegar
- 1/2 - 1 1/2 teaspoon soy sauce (a lighter version is better here but use what you have)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1-2 tablespoon chili oil* (this can be straight chili oil, garlic chili oil or with sichuan peppercorns added for the ma-la version)
- chopped scallions
- toasted sesame seeds
- toasted, salted, Spanish peanuts, red-skinned (whole or crushed into a powder)
- freshly ground black pepper and/or salt (as needed)
- Prep the cucumbers
Cut the cucumber into four chunks and smash each with the flat side of your knife until they break apart. Yes, this is necessary, the dish tastes different if you just cut the cukes! Once all four pieces are smashed, cut the smashed bits into smaller bite-sized pieces.
Put all the pieces into a colander placed over a plate and toss with kosher salt. Let sit for 15-30 minutes to allow the salt to pull some of the moisture out of the cucumbers.
- Make the dressing
Mix the garlic, rice vinegar, soy sauce, sesame oil, sugar and chili oil together.
- Putting it all together
After the cucumbers have had time to release some of their moisture, squeeze them gently to encourage a bit more moisture to come out and then toss them with the dressing.
Garnish the cucumbers with any or all of the optional finishing ingredients. Serve chilled or, my preference, at room temperature.
*chili oil recipe here.
