Presented by Tina Tsai (Oh Snap! Let's Eat)
This Chinese Cucumber Salad is super refreshing and perfect when it’s warm out! We make this as a side dish often, and the garlicky goodness and spicy kick to it is so delicious
- 5 medium-sized cucumbers
- 2 tsp salt
- 2 tsp sugar
- 1 ½ tablespoons rice vinegar
- 1 tsp hot chili oil
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 scallions, chopped thinly
- 3 garlic cloves, minced
- 2 red chili peppers, chopped (optional)
Using a peeler, roughly peel skin off of cucumbers. I personally leave some on because I like the aesthetics and texture.
Place paper towel over each cucumber, and then smash it with a large knife (such as a cleaver) or meat pounder.
Cut cucumbers in to 2 inch slices, and then place in a large mixing bowl.
Add salt and mix well with cucumbers. Let it sit for about 30 minutes, and then drain any excess juice at the bottom of bowl.
In a small cooking pan, heat up vegetable oil for about a minute. Then add scallions and swirl around the oil so it sizzles all the scallions, and quickly remove from heat, and add to the cucumbers.
Add garlic, chili peppers, vinegar, sesame oil, sugar, hot chili oil, and mix well. You can also take a taste now to see if you'd like to add a little more salt.
Place in serving bowl – and serve!