Cucumber Salad (Smashed Cucumber — Chinese Origin Method)

Ingredients

• 600 g European cucumber, or Japanese hothouse variety
• 8 g Maldon sea salt
• 30 ml Chinkiang black vinegar
• 15 ml light soy sauce
• 10 g caster sugar
• 3 cloves garlic, minced
• 5 g Sichuan peppercorns, toasted and crushed
• 15 ml sesame oil, toasted
• 5 g dried chilli flakes
• 10 g roasted peanuts, chopped
• 10 g cilantro leaves

Method

1. 1
   Lay cucumber horizontally on cutting board; using flat blade of heavy knife, strike firmly along length of cucumber at 45-degree angle to crack and smash flesh without fully breaking skin.
2. 2
   Cut smashed cucumber into 5 cm lengths; place in colander and toss with Maldon salt; let drain 5 minutes to release excess moisture.
3. 3
   Transfer drained cucumber to serving bowl; add minced garlic, Sichuan pepper, and dried chilli flakes.
4. 4
   Whisk together Chinkiang vinegar, soy sauce, caster sugar, and toasted sesame oil; pour over cucumber and toss gently to combine.
5. 5
   Let sit 3–5 minutes for flavours to meld; taste and adjust seasoning.
6. 6
   Garnish with chopped peanuts and cilantro leaves; serve chilled or at room temperature.