Smashed Cucumber with Garlic Sauce
Experience the vibrant flavors of this classic Chinese Smashed Cucumber Salad, featuring crisp, refreshing cucumbers expertly smashed to absorb a potent garlic-infused sauce. Each bite offers a delightful balance of savory, tangy, and subtly spicy notes, making it an irresistible appetizer or light side dish.
Una recepta original de Forkin
- Temps total
- 25 min
- Racions
- 4
- Dificultat
- Fàcil
- Per ració
- 46 kcal
Informació sobre al·lèrgens: pot contenir gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 ucucumber, halved lengthwise, deseeded, and cut into 5cm pieces
- 0,5 ctsalt
sauce
- 4 gragarlic, minced
- 2 cssoy sauce, gluten-free if needed
- 1 csblack vinegar
- 1 ctsesame oil
- 1 ctchili oil
- 0,5 ctsugar
garnish
- 2 cscilantro, chopped(opcional)
Estris
Cutting board · Chef's knife · Colander · Small mixing bowl · Serving bowl · Paper towels · Garlic press (opcional) · Meat mallet (opcional)
Elaboració
Pas a pas
- 1
Wash and trim the ends from the cucumbers.
Uns 1 min
Nota de cuina: Choose firm, unblemished cucumbers for the best texture and flavor.
- 2
Place the cucumber pieces on a sturdy cutting board.
- 3
Use the flat side of a chef's knife or a meat mallet to gently but firmly smash each cucumber piece until it cracks and flattens slightly, revealing its inner flesh.
Uns 3 min
Nota de cuina: Smashing the cucumbers creates a craggy surface that allows them to absorb the dressing more effectively, enhancing flavor and texture.
- 4
Transfer the smashed cucumbers to a colander and sprinkle evenly with salt.
Uns 1 min
Nota de cuina: The salt helps draw out excess moisture, preventing a watery salad and keeping the cucumbers crisp.
- 5
Toss the cucumbers gently to ensure they are well coated with salt.
Uns 1 min
- 6
Allow the salted cucumbers to rest in the colander for 10 minutes to release their excess water.
Uns 10 min
Nota de cuina: This resting period is crucial for achieving the desired crisp texture.
- 7
While the cucumbers are resting, finely mince the garlic cloves.
Uns 2 min
Nota de cuina: For a more pungent garlic flavor, you can use a garlic press.
- 8
In a small mixing bowl, combine the minced garlic, soy sauce, black vinegar, sesame oil, chili oil, and sugar.
Uns 2 min
Nota de cuina: Taste the sauce and adjust the amount of chili oil to your preferred level of spice.
- 9
Gently squeeze the rested cucumbers dry using paper towels or a clean kitchen towel to remove as much liquid as possible.
Uns 2 min
Nota de cuina: Thoroughly drying the cucumbers ensures the dressing adheres well and prevents dilution.
- 10
Place the dried cucumbers into a clean serving bowl.
- 11
Pour the prepared garlic sauce evenly over the cucumbers.
Uns 1 min
- 12
Toss gently to ensure all the cucumber pieces are thoroughly coated with the flavorful sauce.
Uns 1 min
Nota de cuina: Use tongs or a large spoon to avoid over-handling the delicate cucumbers.
- 13
Garnish the salad with freshly chopped cilantro, if desired.
Uns 1 min
Nota de cuina: Cilantro adds a fresh, herbaceous note that complements the savory sauce.
- 14
Serve immediately to enjoy the optimal crispness and flavor.
Per ració
Nutrició
- Calories
- 46,1kcal
- Proteïnes
- 1,8g
- Hidrats de carboni
- 7,7g
- Greixos
- 1,4g
- Fibra
- 0,9g
- Sucre
- 3,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
This vibrant salad pairs wonderfully with rich or spicy main courses, offering a refreshing counterpoint. It's also a fantastic light lunch option on its own. For an extra layer of flavor, consider toasting a few sesame seeds and sprinkling them over the top just before serving. This recipe is naturally gluten-free if using tamari instead of soy sauce.
Store any leftover smashed cucumber salad in an airtight container in the refrigerator.
This dish is best served chilled and fresh. Reheating is not recommended as it will compromise the texture of the cucumbers.