This Chinese smashed cucumber salad is a refreshing side dish. Crispy cucumber pieces are tossed in a garlicky and tangy sauce.
FULL RECIPE: [ Ссылка ]
Ingredients
Chili Oil
3 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced ginger
1 1/2 teaspoons chili flakes
2 tablespoons gochugaru (Korean pepper flakes)
1 teaspoon kosher salt
1/3 cup oil (can be vegetable, grapeseed, or any neutral oil)
Cucumber Salad
1 to 1 1/4 pounds cucumbers
small pinch of kosher salt (1/4 to 1/2 tsp)
3 cloves garlic
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil with spices
1 1/2 teaspoons sugar
2 teaspoons sesame oil
toasted sesame seeds for garnish
You do not need to rinse the cucumbers after you salt them. If you're conscious about your salt intake, you can reduce the amount of soy sauce slightly.
What to serve with cucumber salad:
Jasmine Rice: [ Ссылка ]
Egg Fried Rice: [ Ссылка ]
Coconut Rice: [ Ссылка ]
How to use leftover chili oil:
Toss with noodles: [ Ссылка ]
Serve with Red Curry Dumplings: [ Ссылка ]
TOOLS AND INGREDIENTS (Includes Amazon Affiliate Links):
Chili Flakes: [ Ссылка ]
Gochugaru: [ Ссылка ]
Rice Vinegar: [ Ссылка ]
Soy Sauce: [ Ссылка ]
Sesame Oil: [ Ссылка ]
Cleaver: [ Ссылка ]
Microplane Zester: [ Ссылка ]
John Boos Chopping Board: [ Ссылка ]
TIMESTAMPS
00:00 Intro
00:11 Making Chili Oil
01:47 Preparing Cucumbers
03:29 Finishing Sauce
04:29 Finishing Salad
04:50 Tasting
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