Smacked Cucumber

February 9, 2018


Author Notes: A simple, piquant side dish, you'll want to make a big batch of this so you can serve it as part of a feast, or something to eat alongside any meal.

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Hsiao-Ching Chou

Makes: 4 cups

Ingredients

  • 5-6 Persian cucumbers or 1 small English cucumber
  • 2 tablespoons soy sauce

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar

  • 3 cloves garlic, crushed
  • 1/4 teaspoon red pepper flakes or 
1 teaspoon finely chopped fresh chili pepper

Directions

  1. Trim the ends of the cucumbers. Starting at one end of a cucumber, place the flat of your knife (or a rolling pin) on top of the cucumber. Gently but firmly strike the blade with the heel of your palm to smash the cucumber (“so the vegetable splinters and opens up with jagged cracks” or “so it splits”). Cut into bite-sized pieces, and set aside in a medium bowl. Repeat this for the rest of the cucumbers. If there are any large sections, you can cut through them.
  2. Add the soy sauce, vinegar, sugar, garlic, and red pepper flakes to the medium bowl and mix well. Cover and let the cucumbers marinate on the counter for at least 30 minutes before serving. Store the cucumber in the refrigerator, covered, for up to 3 days.

More Great Recipes:
Cucumber|Soy Sauce|Vinegar|Side

Reviews (4) Questions (0)

4 Reviews

karencooks February 19, 2018
So easy and delicious although I felt they needed a little salt.
 
Author Comment
Hsiao-Ching C. February 20, 2018
Soy sauces vary in salinity. So, it's totally fine to add a pinch of salt, if you feel it's needed.
 
Ttrockwood February 11, 2018
Basalmic vinegar??? No..... i get that black vinegar may be more difficult for readers to find but in this recipe i would use unseasoned rice wine vinegar. Basalmic vinegar isn’t right for a chinese dish. <br />I LOVE smacked cucumbers and make them often using black vinegar and a bit of toasted sesame oil. Often i’ll have it for lunch with some baked marinated tofu and rice to catch the delicious excess cucumber marinade.
 
txchick57 February 11, 2018
I made a big bowl of these yesterday and ate the whole thing. Delicious.