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Smashed Cucumber
Inspired by the viral trend, this smashed cucumber salad is spicy, crunchy, and so easy to make for a quick snack or side dish.
Introduction from Jonas Cramby
To have a jar of crispy chili in and not make this Chinese classic on a regular basis is just silly. Smashed cucumber is great whether you serve it as a side during an intricate Saturday-night dinner or eat it as a snack when you get home from work/school/kindergarten.
Ingredients
2 tbsp
crispy chili, see page 118 of Chili + Umami, or shop-bought
1 tsp
black vinegar, e.g. chinkiang
1 tsp
granulated sugar
1 tsp
light soy sauce
1
garlic clove, finely grated
1
cucumber, fridge temperature
Method
1
Mix the crispy chili, black vinegar, sugar, soy sauce and garlic in a bowl. Immediately prior to serving, remove the cucumber from the fridge and smash it with the side of a knife before coarsely chopping and mixing with the crispy chili sauce.
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