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Asian Smacked Cucumber Salad - Cook Republic
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5 from 2 votes

ASIAN SMACKED CUCUMBER SALAD

Prep Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Chinese, Gluten Free, Vegan, Vegetarian
Keyword: asian cucumber salad, chinese cucumber salad, cold cucumber salad, cucumber chilli salad, smacked cucumber salad, smashed cucumber salad
Servings: 4
Author: Sneh

Ingredients

  • 4 garlic cloves minced
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar
  • 3 teaspoons light soy sauce
  • 1 tablespoon rice wine vinegar
  • 500 g Lebanese cucumbers washed and dried
  • Dash of salt and black pepper
  • 1 ½ tablespoon grapeseed oil*
  • 1 teaspoon red chilli flakes
  • ½ teaspoon Gochugaru** (Korean red pepper flakes)
  • 2 teaspoons white sesame seeds
  • 2 tablespoons thinly sliced spring onion

Instructions

  • Mix garlic, sesame oil, sugar, soy sauce and vinegar in a small bowl. Set aside for 10-15 minutes while you prep everything else to allow the garlic to mellow in the vinegar.
  • Start preparing the cucumbers by trimming the ends. Place each cucumber on a wooden chopping board. Smash it gently along the length using a heavy pestle or rolling pin until it splits. Slice the cucumbers in 1-2 inch diagonal slices. Using a spoon, gently remove some of the wet seed clumps. Scoop the cucumber pieces into a medium bowl. Sprinkle with a pinch of sea salt flakes and black pepper. Set aside for 15 minutes. Then drain off the excess liquid.
  • Prepare the chilli oil by heating the grapeseed oil in a small saucepan on low heat. Add chilli flakes and Gochugaru. Continue cooking on a low heat for 5-6 minutes until the oil is toasted and fragrant. Remove from heat.
  • Pour dressing over the cucumber and mix gently until cucumber is coated.
  • Pour the chilli oil over the cucumber. Sprinkle sesame seeds and garnish with spring onion. Serve immediately.

Notes

*Grapeseed oil – It can be replaced with peanut oil if allergies are not an issue. Peanut oil is often used in Asian cooking for a warm garnish/dressing. You can also use Canola or Sunflower oil. Heating the oil gently with the chilli makes it fragrant and adds a depth of complex flavour.
**Gochugaru – Korean red pepper flakes are known as Gochugaru. They are textural, aromatic and have a mild heat. In chilli oil, they add a lovely colour and a layer of heat. You can replace Gochugaru with red cayenne pepper powder or even sweet paprika.