Starter Chinese
Smashed cucumber with black vinegar, garlic and chilli
Vegan
Editorially prepared
Cool, crunchy cucumber with black vinegar, garlic and chilli oil. Four small portions to serve alongside duck, pork or boldly seasoned mushrooms.
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Ingredients
4 servings · metric units
Scale the ingredients proportionally. Smash larger quantities of cucumber in batches and drain in a wide sieve or several sieves. Draining takes about the same time, but preparation and portioning will take longer. Keep the servings tasting-sized.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of Chinese Chinkiang black vinegarunseasoned rice vinegar
If black vinegar is unavailable, use unseasoned rice vinegar. Add it gradually, tasting the dressing before tossing with the cucumber. The flavour will be lighter, without the deep, malty character of black vinegar.
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Optional ingredients and substitutions
You’ll need
Chopping board and sharp knife · Rolling pin for smashing the cucumber · Small bowl and spoon for the dressing · Sieve set over a larger bowl · Measuring spoons and kitchen scales · Kitchen paper · Refrigerator · Four small serving bowls
Method
0/4 stepsMake the dressing
Peel, crush and finely chop the garlic. In a small bowl, stir together the black vinegar, light soy sauce and sugar until the sugar dissolves. Add the garlic, chilli oil with its flakes and sesame oil. Stir and set aside while you prepare the cucumber.
Make the dressing Smash and salt the cucumber
Wash and dry the cucumber, then trim the ends. Leave thin skin on, peeling away any tough patches. Place it on a stable chopping board and tap along its length with a rolling pin until it splits into long sections. Do not crush it to a pulp. Cut into irregular bite-sized pieces, about 2–3 cm. Transfer to a sieve set over a bowl, toss with all the measured salt and refrigerate straight away.
Smash and salt the cucumber Drain in the fridge
Leave the cucumber in its sieve in the fridge for about 15 minutes, starting from when the salt was added. It should release some liquid but remain firm and crunchy. Check the pieces afterwards: if they are very wet, shake the sieve and gently blot the surface with kitchen paper rather than extending the salting for much longer.
15:00Drain in the fridge Dress and serve
Discard the collected liquid and dry the bowl. Do not rinse or squeeze the cucumber. Transfer it to the bowl, stir the dressing again and add it all. Toss briefly to coat the uneven surfaces. Divide the cucumber and dressing between four small bowls and serve immediately, while cool and crunchy.
Dress and serve
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Tips
- Stop hitting the cucumber as soon as it splits. You want firm pieces rather than pulp.
- Stir the chilli oil in its container before measuring so the dressing includes both oil and flakes.
- When preparing several dishes, make the dressing ahead and smash the cucumber about half an hour before serving. Toss everything together only when the bowls are ready to go to the table.
Storage
Serve immediately after tossing for the best texture. The dressing can be made up to 24 hours ahead and refrigerated in a sealed container at 4°C or below. Smash and drain the cucumber shortly before serving. Refrigerate any dressed leftovers straight away and eat the same day; the cucumber softens and the dressing becomes diluted over time. Do not freeze.
Timing
Hands-on: 13 min · Cooking: 0 min · Resting: 15 min
The total allows for tasks done in parallel. The individual times can overlap.
