Ingredients:

  • 3 medium English or 6 small Persian Cucumbers (approx. 900 g)
  • 1 teaspoon Fine Sea Salt
  • 4 large cloves Garlic, finely minced
  • 1 teaspoon Fresh Ginger, minced
  • 3 Tablespoons Light Soy Sauce
  • 3 Tablespoons Chinkiang Black Vinegar
  • 1 Tablespoon Granulated Sugar
  • 1 Tablespoon Toasted Sesame Oil
  • 3–5 Tablespoons Chilli Oil (Lāzhīo), including sediment
  • 1/2 teaspoon Szechuan Peppercorns (optional)
  • 1 teaspoon Toasted Sesame Seeds (optional, for garnish)
  • 1 Tablespoon Coriander (Cilantro), chopped (optional, for garnish)

Instructions:

  1. Prep the Cucumbers: Wash the cucumbers well. Trim off the ends. If using large English cucumbers, cut them into rough 4-inch (10 cm) segments.
  2. Smash: Place a cucumber segment flat on your cutting board. Using a rolling pin or the flat side of a cleaver, apply firm pressure to 'smash' the cucumber until it cracks open and looks jagged. The goal is uneven cracks.
  3. Chop: Roughly chop the smashed segments into bite-sized chunks, approximately 1 inch (2.5 cm) thick.
  4. Salt and Drain: Place the smashed cucumber pieces in a large bowl. Toss thoroughly with 1 teaspoon of fine sea salt. Transfer the salty cucumbers to a sieve set over a bowl. Let them stand and drain for 20 minutes to draw out excess moisture, ensuring maximum crunch.
  5. Rinse and Dry: Lightly rinse the cucumbers quickly under cold water to remove residual saltiness, then pat them dry with a clean kitchen towel. Return them to the clean mixing bowl.
  6. Combine Aromatics: In a small bowl, combine the minced garlic and minced ginger.
  7. Whisk Dressing: Add the soy sauce, black vinegar, granulated sugar, sesame oil, and chilli oil (ensure you scoop up plenty of the sediment/flakes). Whisk until the sugar is dissolved.
  8. Add Peppercorns: If using, gently toast the Szechuan peppercorns in a dry pan for 30 seconds until fragrant. Lightly crush them (a mortar and pestle works best) and add them to the dressing.
  9. Dress the Salad: Pour the prepared dressing over the drained cucumbers. Toss well to ensure every piece is coated thoroughly.
  10. Chill and Marinate: Cover the bowl and refrigerate for a minimum of 10–15 minutes. This allows the flavours to meld.
  11. Final Presentation: Give the salad one last toss before serving. Garnish with toasted sesame seeds and fresh coriander/cilantro. Serve immediately, chilled.