Smashed cucumber salad
Whacking cucumbers with a cleaver isn’t just fun – it creates perfect crevices for dressing. The result is a punchy, refreshing hit for sweltering days.
It’s not often you come across a dish that is as much fun to prepare as it is to eat. Smacking the cucumber with the back of a knife or cleaver, or even a hammer, creates lovely nooks and crevices for the dressing to find its way into, resulting in a punchy, refreshing dish for those swelteringly hot days.
Ingredients
1 Lebanese cucumber
½ tsp salt
coriander leaves, to serve
DRESSING
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp chilli oil (such as Lao Gan Mao)
1 tbsp Chinkiang black vinegar
3 garlic cloves, grated
1 tsp caster sugar
Method
Step 1
Top and tail the cucumber and halve it lengthways. Use the blunt edge of a knife or cleaver to smash it into bite-size pieces. Sprinkle with the salt and allow to stand for 10 minutes to draw out the excess moisture. Rinse off the salt and drain the cucumber in a colander, then pat it dry with a paper towel.
Step 2
To make the dressing, combine the soy sauce, sesame oil, chilli oil, vinegar, grated garlic and sugar in a small bowl. Toss the cucumber through the dressing to coat, top with coriander leaves and serve.
Note
If chilli oil isn’t your thing, you can make a milder version of this salad. Heat 1 tablespoon of vegetable oil in a small pan over medium heat until smoking and pour it over the salad, along with the dressing, made without chilli oil. The flavour of cooked oil is a common and welcome addition to fresh garnishes and condiments in Chinese cuisine.
This recipe is an edited extract from Chinese-ish by Rosheen Kaul and Joanna Hu, photography by Armelle Habib. Murdoch Books RRP $39.99. Buy now
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Rosheen Kaul is the former head chef of Melbourne’s Etta, author of the cookbook Chinese-ish, and a Good Food recipe columnist.
