The Best Chinese Cucumber Salad is Smashed

INGREDIENTS

• 350 grams of cucumber, smashed
• 3/4 tsp of salt
• 2 cloves of garlic, grated
• 2-3 pieces of Thai bird eye chilies, diced
• 2-3 tbsp of diced cilantro, diced
• 1 tbsp of soy sauce
• 1 tbsp of Chinese black vinegar or apple cider vinegar
• 1 tbsp of hot chili oil
• 1/2 tsp of sugar
• 1 tsp of sesame oil

INSTRUCTIONS

1. Smash the cucumber with a heavy-duty cleaver until the cucumber starts to split along the length. Then cut the cucumber diagonally into 2 inches long pieces. If you don't have a cleaver, please use a rolling pin, a meat tenderizer, or your fist. It is best to use cucumbers that have thin skin and tender seeds; otherwise, you have to remove the seeds and peel the skin for better texture.
2. Season the cucumber with salt for 15 minutes to draw out some moisture. Then, squeeze the cucumber and discard the excess liquid.
3. To make the dressing, combine the grated garlic, cilantro,Thai bird eye chilies, soy sauce, hot chili oil, vinegar, sugar, and sesame oil.
4. Mix the cucumber with the dressing and toss thoroughly. For authenticity, we use Chinese black vinegar. However, considering it is not easy to find outside China, apple cider vinegar will be the best option as the slight fruity flavor accomplishes the cucumber well.