These cucumbers are really amazing and there are a few ways to make them.
The ingredients
This recipe vinaigrette uses soy sauce/vinegar instead. Use the cucumbers that you like but ideally the seeds should be small. There are many options here to change based on your taste. It is my favorite way to eat cucumbers in China.
- 1 or 2 cucumbers
- 2-3 garlic cloves
- Pinch of sugar to taste
- Salt to taste
- 1 Tbs. Sesame oil
- 1 Tbs soy sauce (this is optional as it makes the salad darker. A light soy sauce would be better here)
- 1 tsp black vinegar (this is optional but this vinegar has a nice flavor though it makes the dish even darker. You can eliminate or use other vinegar that you like such as apple cider vinegar)
- 1 tsp or more chili oil to taste (this can also be optional or you can use chili flakes here instead which is what I usually prefer)
Wash the cucumber. If skins are tough, they can be peeled. Cut in half lengthwise and put the cut side down. Cut into chunks.
Using the side of the blade of a knife, smash the cucumber pieces. This will smash much of the seeds out and split the pieces even further. Remove the loose seeds.
Add the rest of the ingredients in a bowl to mix. Pour over the cucumbers and serve as a dude dish or pair with rice. This looks not as beautiful as I have made in the past. I used a darker soy sauce and also the chili oil. The result is a darker sauce. I have made it before without the dark vinegar and using chili flakes and it is good as well.
