Appetizer: China – 凉拌黑醋拍黄瓜与白萝卜丝 ▶ Liangban Heicu Pai Huanggua Yu Bai Luobo Si (Chilled Black Vinegar Smashed Cucumber and Daikon Ribbons)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

3 Persian cucumbers (about 12 oz / 340 g), ends trimmed
1 cup (130 g) daikon radish, peeled and shaved into thin ribbons
3 / 4 tsp kosher salt, divided
1 1 / 2 tbsp (22 ml) Chinese black vinegar (Zhenjiang)
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (15 ml) light soy sauce
1 tsp toasted sesame oil
1 tsp granulated sugar
1 tsp finely grated fresh ginger
1 small clove garlic, finely grated
1 tsp chili crisp or chili oil (optional)
2 scallions, thinly sliced
2 tbsp cilantro leaves
1 tbsp toasted sesame seeds
1 tbsp roasted peanuts, coarsely chopped (optional)

Instructions

Lightly smash the cucumbers with the flat of a knife or rolling pin until cracked, then tear or cut into bite-size chunks.
Toss the cucumbers with 1/2 teaspoon of the salt and set in a colander over a bowl for 10–15 minutes to drain.
Meanwhile, toss the daikon ribbons with the remaining 1/4 teaspoon salt and let sit 5 minutes, then gently squeeze out excess moisture.
Whisk together black vinegar, rice vinegar, light soy sauce, toasted sesame oil, sugar, grated ginger, grated garlic, and chili crisp (if using).
Pat the cucumbers dry with paper towels. In a bowl, combine cucumbers, daikon ribbons, scallions, and cilantro.
Pour the dressing over and toss to coat evenly. Chill for 10 minutes to let flavors meld.
Transfer to a serving plate and finish with toasted sesame seeds and roasted peanuts (if using). Serve cold alongside the ribs to cut richness with crisp acidity and aromatics.