Chinese Cucumber Salad

[mos]

Chinese Cucumber Salad

1/2 lbs, unpeeled

1/2 tsp kosher salt, or more to taste

1 to 2 tsp rice vinegar

1 tsp sesame oil

1/2 to 1 tsp soy sauce

1/4 to 1/2 tsp crushed red pepper flakes

Slice the cucumbers in half lengthwise, then into 1-inch pieces. Place the pieces cut-side down down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef’s knife or cleaver on top of the cucumbers, and carefully use the palm of free hand to smash down lightly on the blade. The pieces should crack and split open, leaving more surface area for the seasonings to flavor them.

Place the smashed cucumbers in a shallow bowl and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 mins.

When the cucumbers are done brining, drain off any water that has collected. Stir in rice vinegar, sesame oil, 1/2 tsp soy sauce, and red pepper flakes (or red finger chili pepper slices) if using. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 min to 1 hour to let the flavors develop.  Serves 2-3

 

 

[polly]

This sounds delicious, I am going to make this over the weekend. Thank you!

[mos]

Polly…did you make the salad?  It’s a bit of work, but worth it.

[Author]

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