Cucumber with Garlic Sauce
Experience the vibrant flavors of this classic Chinese appetizer, featuring crisp cucumbers lightly smashed to absorb a potent, aromatic garlic sauce. This refreshing dish balances savory, tangy, and spicy notes, making it an irresistible palate cleanser or starter.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 51 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcscucumber, halved lengthwise, deseeded if desired
sauce
- 4 clovegarlic, minced
- 2 tbspsoy sauce, gluten-free if needed
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 tspchili oil(optional)
- 0.5 tspsugar
- 0.25 tspsalt
garnish
- 1 tsptoasted sesame seed(optional)
Equipment
Cutting board · Cleaver or rolling pin · Medium mixing bowl · Small bowl · Whisk or fork · Chef's knife
The method
Step by step
- 1
Place the cucumbers on a clean cutting board and firmly, but gently, smash them with the flat side of a cleaver, a rolling pin, or the bottom of a heavy pan until they crack open and are slightly flattened.
About 2 min
Cook’s note: Smashing the cucumbers breaks down their cell walls, allowing them to better absorb the flavorful sauce and creating a more tender, irregular texture.
- 2
Cut the smashed cucumbers into irregular, bite-sized pieces, approximately 1-inch long.
About 2 min
Cook’s note: The irregular shapes from smashing and cutting add visual appeal and textural variety to the dish.
- 3
Transfer the cut cucumber pieces to a medium-sized mixing bowl.
- 4
In a small bowl, finely mince the garlic cloves.
About 2 min
Cook’s note: For the best flavor, use fresh garlic and mince it just before mixing the sauce.
- 5
Add the minced garlic, soy sauce, rice vinegar, sesame oil, chili oil, sugar, and salt to the small bowl.
Cook’s note: Adjust the amount of chili oil to your preferred spice level; start with less and add more if desired.
- 6
Whisk the sauce ingredients vigorously until the sugar and salt are completely dissolved and the mixture is well combined.
About 1 min
Cook’s note: Ensure the sugar is fully dissolved to prevent a gritty texture and to allow the sweetness to balance the other flavors.
- 7
Pour the prepared garlic sauce evenly over the cucumber pieces in the medium mixing bowl.
- 8
Gently toss the cucumbers with the sauce using a spoon or your hands, ensuring every piece is thoroughly coated.
About 1 min
Cook’s note: Tossing gently prevents further breaking down the cucumbers and helps maintain their crispness.
- 9
Allow the cucumbers to marinate in the sauce for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator, to allow the flavors to meld.
About 10 min
Cook’s note: Marinating is crucial for the cucumbers to absorb the complex flavors of the sauce. The longer they marinate, the more intense the flavor will be.
- 10
Serve the chilled cucumber salad, garnished with a sprinkle of toasted sesame seeds for added crunch and nutty flavor.
Cook’s note: For an extra pop of color and freshness, you can also garnish with finely chopped fresh cilantro.
Per serving
Nutrition
- Calories
- 50.7kcal
- Protein
- 1.9g
- Carbs
- 7.8g
- Fat
- 1.8g
- Fibre
- 1g
- Sugar
- 3.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This smashed cucumber salad is a fantastic accompaniment to rich or heavy main courses, offering a refreshing contrast. It pairs wonderfully with grilled meats, stir-fries, or noodle dishes. For a slight variation, consider adding a pinch of Sichuan peppercorns for a numbing, aromatic kick, or a few drops of black vinegar for deeper tanginess.
Store leftover cucumber salad in an airtight container in the refrigerator.
This dish is best served chilled and does not require reheating. The cucumbers may become less crisp over time.
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