Chinese Smashed Cucumbers With Sesame Oil and Garli

Name: Chinese Smashed Cucumbers With Sesame Oil and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse); 1 teaspoon kosher salt, plus more for cucumbers; 2 teaspoons granulated sugar, plus more for cucumbers; 1 1/2 tablespoons rice vinegar; 2 teaspoons sesame oil; 2 teaspoons soy sauce; 1 tablespoon grapeseed or extra-virgin olive oil; 2 large garlic cloves, minced or put through a press; Red pepper flakes, to taste; Small handful whole cilantro leaves, for garnish; 2 teaspoons toasted white sesame seeds, for garnish (optional)

Servings: persons

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

1
Rinse cucumbers and pat dry.
2
Cut crosswise into pieces about 4 inches long.
3
Cut each piece in half lengthwise.
4
On a work surface, place a piece of cucumber (or several) cut side down.
5
Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand.
6
The skin will begin to crack, the flesh will break down and the seeds will separate.
7
Repeat until the whole piece is smashed.
8
Break or slice diagonally into bite-size pieces, leaving the seeds behind.
9
Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar.
10
Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl.
11
Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
12
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar.
13
Stir until salt and sugar are dissolved.
14
Stir in sesame oil and soy sauce.
15
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl.
16
Drizzle with grapeseed or olive oil and toss.
17
Add half the dressing, half the garlic and the red pepper flakes to taste, and toss.
18
Keep adding dressing until cucumbers are well coated but not drowned.
19
Taste and add more pepper flakes and garlic if needed.
20
Serve immediately, garnished with cilantro and sesame seeds.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse), 1 teaspoon kosher salt, plus more for cucumbers, 2 teaspoons granulated sugar, plus more for cucumbers, 1 1/2 tablespoons rice vinegar, and more.

Yes, Chinese Smashed Cucumbers With Sesame Oil and Garlic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Smashed Cucumbers With Sesame Oil and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions