Smashed Cucumber Salad

Introduction

The cucumbers are cracked into irregular pieces using the back (not the edge) of a knife — the rough, broken surfaces soak up the sauce far better than a clean slice would. Tossed with minced garlic, black vinegar, and chili oil, this crisp, appetizing dish is something nearly every Chinese household knows how to make. It comes together in just minutes, and its tangy, spicy kick makes it a great starter before a meal, or a refreshing snack on its own during the summer heat.

Nutrition Highlights

• Cucumbers are over 90% water and very low in calories, making them an ideal vegetable for staying hydrated and cool in summer
• Smashing the cucumber roughens its surface, allowing it to soak up the flavor of the garlic and seasonings far more thoroughly
• Minced garlic contains allicin and other active compounds, which offer some antibacterial benefits and help stimulate appetite
• The dish requires virtually no cooking, which helps preserve the maximum amount of vitamin C in the cucumber

Tips

• Use the back of the knife, not the blade, to crack the cucumber — a moderate amount of force is enough; smashing too hard will turn it mushy
• After smashing, you can salt the cucumber lightly for 5 minutes and squeeze out the excess water for an even crisper texture
• The garlic and seasonings taste best when tossed together right before eating, since the garlic's aroma fades quickly if left to sit