Smashed Cucumber Salad with Sichuan Chilli Oil and Black Vinegar

• 4medium cucumbers (about 800g total)
• 1 tspfine sea salt
• 3 tbspChinkiang black vinegar
• 1½ tbsplight soy sauce or tamari
• 3 tbspSichuan chilli oil (with the sediment), divided
• 1 tbspgarlic-infused oil
• 2 tsptoasted sesame oil
• 1½ tspcaster sugar
• 3garlic cloves, finely grated
• 15 gcoriander, chopped
• ½cucumber, thinly sliced
• 1 tbspsesame seeds, toasted (optional)
• 4spring onions, finely sliced (optional)

Method

1. 1Lay a cucumber on the board and place the flat side of a heavy knife or cleaver over it. Whack the blade firmly with the heel of your other hand so the cucumber splits and splays open. Repeat with the rest.
2. 2Tear the cucumbers into rough 3 to 4 cm chunks. Tip them into a colander set over a bowl, scatter with the fine sea salt and toss to coat.
3. 3Leave to drain for 15 to 20 minutes. The flesh should look slightly translucent at the edges and feel firmer to the touch.
4. 4Whisk the black vinegar, soy sauce, 2 tbsp Sichuan chilli oil, garlic-infused oil, sesame oil, sugar and grated garlic. Taste and add vinegar or sugar if the balance needs correcting.
5. 5Shake the smashed cucumbers firmly in the colander, then tip them into a clean serving bowl with the thinly sliced half cucumber. Pour over the dressing and toss until every piece is coated.
6. 6Leave the dressed cucumbers for 10 minutes, then taste and add salt if needed.
7. 7Scatter over the coriander and the optional sesame seeds and spring onions if using. Finish with the remaining Sichuan chilli oil.

Per serving

kcal

192

protein

2.4g

fibre

1.3g

carbs

11.4g

fat

16.4g