Last Updated on August 25, 2021 by Simon Fan
Easy to prepare and versatile, refreshing cucumber salads are always crowd-pleasers.
In China, smashed cucumber salad (拍黄瓜) from Dongbei is arguably one of the most beloved. Smashing a cucumber rather than slicing or dicing it bruises its fresh so it can soak up the salad dressing; it also creates irregular shapes that offer varied texture and mouthfeel.
If you love the flavor of smashed cucumber salad, you’ll probably enjoy the salad I’m sharing with you here, as it employs the same interplay of cucumber, garlic, black vinegar, soy sauce, and sugar. This dish, however, offers a whole different way—visually and texturally—to construct a cucumber salad.
Here, the cucumber is cut into thin, long ribbons, which are then rolled up and arranged on the plate like a bouquet—a simple, beautiful way to transform the humble cucumber into an elegant dish that’s suitable for any occasion.
Cucumber ribbon salad
Serves 2
Ingredients
1 English (hothouse) cucumber, chilled in advance
2 teaspoons soy sauce
2 teaspoons Zhenjiang (Chinkiang) vinegar or another Chinese black vinegar
½ teaspoon sugar
1 teaspoon finely diced red chili pepper (such as bird’s eye)
2 teaspoons minced garlic
1 tablespoon vegetable oil
Directions
- Remove the ends of the cucumber. Using a mandoline or swivel peeler, cut the cucumber into thin ribbons. Roll each ribbon into a cylinder. Arrange the rolled ribbons beautifully on a serving plate.
- To make the dressing, mix the soy sauce vinegar, and sugar in a small bowl until well combined.
- Place the chili pepper and garlic in a small heatproof bowl. Heat the oil in a small saucepan until shimmering, then pour itl onto the garlic and chili, which should sizzle upon contact.
- Pour the dressing over the cucumber ribbons, and spoon the oil mixture evenly on top. Serve right away.
