Peking-style Cucumber Salad

Name: Peking-style Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 large cucumbers; 3 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp chilli oil; 1 tsp sugar; sesame seeds to garnish

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

Smash cucumbers with the flat of a knife.

Tear into rough chunks. Salt 10 minutes. Drain.

Whisk garlic, soy, vinegar, sesame oil, chilli oil and sugar.

Toss cucumbers in dressing.

Refrigerate 15 minutes.

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

Carbs

10.4g

Fiber

1.2g

Sodium

411mg

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