Side Dish: China – 黑醋拍黄瓜 ▶ Hei Cu Pai Huang Gua (Black Vinegar Smashed Cucumber Crunch)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

4 Persian cucumbers (or 1 large English cucumber)
1 tsp kosher salt
1 / 2 tsp sugar
1 1 / 2 tbsp Chinese black vinegar (Zhenjiang)
1 tbsp light soy sauce
1 tbsp toasted sesame oil
1 to 2 tsp chili oil or chili crisp (to taste)
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
2 scallions, thinly sliced
1 tbsp toasted sesame seeds
2 tbsp chopped cilantro (optional)

Instructions

Smack the cucumbers with the side of a knife until cracked, then split lengthwise. If using an English cucumber, scrape out the seeds. Cut into 1-inch chunks.
Toss cucumbers with the salt and sugar in a colander and let drain 15 minutes. Pat dry with paper towels.
In a mixing bowl, whisk together black vinegar, soy sauce, sesame oil, chili oil, ginger, and garlic.
Add cucumbers to the bowl along with the scallions and sesame seeds. Toss to coat evenly.
Let sit 5 to 10 minutes for flavors to meld. Adjust to taste with a splash more vinegar or a pinch of salt. Fold in cilantro if using and serve chilled or cool.