ASian Smashed Cucumber Salad was the trending recipe a few years ago – I don’t really follow trends, but this lipsmacking salad (read zero cook!! yes!!) is a winner any day. We make it so regularly with British or tender cucumbers and its great to take it to a potluck too. Almost allergen free (if one were to sub the Soy), vegan, cold dish and perfect for summers (or actually anyime)!
Prep time – 10 mins, Marination : 10 min (optional); Serves : 1
Chinese Smashed Cucumber Salad – Vegan, Raw Gluten Free
You need:
- English / Persian Cucumbers – 1 medium (chilled)
- Sesame oil – 1 TBSP (I warmed it slightly but you can use room temperature)
- Red chilli flakes – 1/2 TBSP
- sugar – 1/2 tsp (I used brown sugar)
- Salt and pepper – to taste
- Garlic – 1 pod (finely minced) – I didn’t add
Method:
- Trim the ends of the cucumbers and rub the cut ends against the cucumber to remove any bitterness (in Bangalore cucumber variety which I used, there is a lot of bitterness, so be sure to remove this). smash this lightly (or rather a bit strongly), and cut into one thirds or longish batons. You may also make these bite sized, but slightly chunky.
- Whisk together the rest of the ingredients, add to the cucumbers. Let the flavours sit for a while in the fridge
- Serve chilled.
