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Peking-style Cucumber Salad
Refreshing Chinese smashed cucumber salad with garlic, chilli oil and vinegar. Smashing rather than slicing the cucumber roughs up the surface so it soaks up far more of the dressing.
Total time
15 min
Prep
15 min
Cook
0 min
Difficulty
easy
Cuisine
Chinese
vegangluten-free
Ingredients
3large cucumbers
3 clovesgarlic, minced
2 tbspsoy sauce
2 tbsprice vinegar
1 tbspsesame oil
1 tbspchilli oil
1 tspsugar
sesame seedsto garnish
Instructions
1
Smash cucumbers with the flat of a knife.
2
Tear into rough chunks. Salt 10 minutes. Drain.
3
Whisk garlic, soy, vinegar, sesame oil, chilli oil and sugar.
4
Toss cucumbers in dressing.
5
Refrigerate 15 minutes.
6
Garnish with sesame seeds.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
106
Protein
2.3g
Fat
7g
Carbs
10.4g
Fiber
1.2g
Sodium
411mg
Reviews
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