Chineasy Cucumber Salad

Ingredients for Chineasy Cucumber Salad

• 1 tablespoon Chinkiang vinegar

• 1 teaspoon Sichuan chilli oil

• 1 teaspoon sesame oil

• 1 teaspoon turbinado sugar

• 1/4 teaspoons Kosher salt

• 3 Persian or Kirby cucumbers or 1 English cucumber

• 1 teaspoon toasted sesame seeds

• 2 tablespoons roasted unsalted peanuts, crushed

• 2 tablespoons coriander leaves

Whisk together the vinegar, chilli oil, sesame oil, sugar, and salt in a medium bowl until the sugar dissolves. Set the dressing aside.

Halve the cucumbers lengthwise. (If using English cucumbers, remove the seeds with a small spoon and discard.) Set them cut-side down on a cutting board and lightly smash them: Give them a couple angry thwaps with the side of a cleaver (or a large chef’s knife) until the cucumbers crack in a few places. (For less drama, just press down on them with the side of the knife.) Cut the abused cucumbers crosswise into 3/4-inch-thick half-moons.

Toss the cucumbers in the dressing, portion them out onto plates, and top each serving with sesame seeds, peanuts, and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.