Smacked cucumbers, a popular Sichuan salad, are known for their cool, crunchy texture and bold, garlicky dressing with a kick of chili. This simple yet flavorful dish has become a global favorite, often served in Sichuan restaurants as a refreshing contrast to fiery chili and Sichuan peppercorns. The key to this salad is bruising the cucumbers, not smashing them into mush.
Choosing
Bumpy-skinned cucumbers or seedless varieties are ideal. The skin can be peeled in strips for aesthetic appeal, though this is optional. Some prefer to deseed the cucumber to avoid excess water that can dilute the flavor and make the salad soggy. While some recipes recommend salting the cucumber to remove moisture, it’s not always necessary, especially if you’re serving the salad immediately.
Smacking
Smacking the cucumbers is essential for the salad's texture. This bruising allows the dressing to penetrate the vegetable, enhancing the flavor. However, avoid pulverizing the cucumbers into mush—gentle smacking is all that's needed.
Dressing
The dressing typically includes garlic (crushed or roughly chopped), vinegar (usually black rice or white), and soy sauce. Some recipes call for sweet soy sauce, while others omit sweetness altogether.
The addition of sesame paste or tahini with sesame oil adds a creamy, rich flavor, while chili oil provides heat. The choice of oil varies—some use regular vegetable oil, while others prefer nutty sesame oil for a more complex taste. For a bolder kick, Sichuan peppercorns and chili flakes can be included, and some even prefer the chili oil sediment for extra flavor.
Extras
While not essential, adding ingredients like tomatoes, fresh red chilies, and coriander enhances the dish’s appearance and flavor, making it perfect for impressing guests.
Ingredients
1 long cucumber (about 350g), 2 garlic cloves, peeled and crushed (about 2 tsp), 1½ tbsp black chinkiang vinegar, 1½-2 tsp light soy sauce, 1 tbsp sesame paste (or tahini with sesame oil), a pinch of sugar (optional), 1 tbsp chili oil, preferably Sichuan, plus sediment if desired.
Instructions
Half-peel the cucumber in alternating stripes. Cut it lengthwise, then scoop out the seeds with a teaspoon.
Place the cucumber pieces on a board, flesh side down. Use a cleaver or rolling pin to gently bruise them.
Slice the cucumber into 1cm-wide pieces on a slight diagonal and place in a bowl.
Whisk together the garlic, vinegar, soy sauce, and sesame paste until smooth. Adjust seasoning and add sugar if desired.
Pour the dressing over the cucumber, toss to coat.
Drizzle with chili oil and sediment just before serving.
This smacked cucumber salad pairs wonderfully with grilled meats, fried eggs, or a bowl of steamed rice for a refreshing, savory side dish.
Source: The Guardian
Bd-pratidin English/Fariha Nowshin Chinika
