Description
This Chinese Smashed Cucumber Salad is a refreshing and spicy side dish featuring crisp Persian cucumbers smashed to release their texture and tossed in a flavorful homemade chili oil. The salad combines the heat of ground chilies and Szechuan peppercorns with the nuttiness of toasted sesame seeds and oils, delivering a perfect balance of spice, aroma, and crunch that complements many Asian-inspired meals.
Ingredients
Scale
Chili Oil
- 1/2 cup canola oil
- 1 inch piece ginger, minced
- 3 cloves garlic, minced
- 3 tablespoons ground chilis
- 2 teaspoons ground Szechuan peppercorns
- 1 tablespoon white sesame seeds
- 1/2 teaspoon MSG
- 1/4 teaspoon kosher salt
Salad
- 6 Persian cucumbers
- 3 cloves garlic, grated
- 2 tablespoons chili oil (from the above mixture)
- 1 tablespoon toasted sesame oil
- Kosher salt, to taste
Instructions
- Make Chili Oil: In a small pot, heat the canola oil over medium heat until it just starts to smoke, indicating it has reached the right temperature for infusing flavors. Remove the pot from heat carefully to avoid burning the oil or spices.
- Combine Spices: While the oil is heating, whisk together minced ginger, garlic, ground chilis, ground Szechuan peppercorns, white sesame seeds, MSG, and kosher salt in a medium, heatproof bowl or jar.
- Pour Hot Oil Over Spices: Slowly and carefully stream the hot oil over the spice mixture, allowing the oil to sizzle and bubble through the ingredients. Pour gradually to prevent overflow and whisk quickly to incorporate and meld the flavors. Set the chili oil mixture aside to cool completely.
- Prepare Cucumbers: Cut each Persian cucumber into three equal pieces. Using the flat side of a large knife, press down on each piece to smash them into two rough, craggy halves. This technique helps the cucumbers absorb more dressing and adds texture.
- Toss Salad: In a large bowl, combine the smashed cucumbers with the grated garlic, cooled chili oil, toasted sesame oil, and MSG if desired. Toss thoroughly to ensure every cucumber piece is coated evenly. Season with kosher salt to taste.
Notes
- For a less spicy salad, reduce the amount of ground chilies or omit the MSG.
- Persian cucumbers are preferred for their thin skin and crisp texture, but regular cucumbers can be used after peeling and seeding.
- The chili oil can be prepared in advance and stored in the refrigerator for up to two weeks.
- Smashing the cucumbers rather than slicing them allows for better absorption of the dressing and gives a more interesting texture.
- This salad is best served chilled or at room temperature shortly after preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
Keywords: Chinese smashed cucumber salad, spicy cucumber salad, Szechuan cucumber salad, smashed cucumber recipe, chili oil salad dressing, Chinese cold salad, Asian cucumber salad
