Chineasy Cucumber Salad
A refreshing Chinese cucumber salad featuring smashed cucumbers dressed with a flavorful combination of Chinkiang vinegar, Sichuan chili oil, and sesame oil, topped with crunchy peanuts, sesame seeds, and fresh cilantro.
Ingredients
- •1 tablespoon Chinkiang vinegar
- •1 teaspoon Sichuan chili oil
- •1 teaspoon sesame oil
- •1 teaspoon turbinado sugar
- •¼ teaspoon Kosher salt
- •3 whole Persian or Kirby cucumbers or 1 English cucumber
- •1 teaspoon toasted sesame seeds
- •2 tablespoons roasted unsalted peanuts, crushed
- •2 tablespoons cilantro leaves
Cooking Instructions
- 1.
Whisk together the vinegar, chili oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.
3 min
- 2.
Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef's knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.
5 min
- 3.
Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and cilantro.
2 min
