Chinese Smashed Cucumber Salad Recipe

Smashed cucumber salad with fragrant spicy chili oil is one of my favorite Chinese side dishes and the easiest to make. It's cool, crisp, and irresistible.  

Like slices of cold, luscious watermelon, it hydrates the soul, quenches thirst, and satisfies hunger on a hot summer day. Bonus:   

You get to release some pent-up wrath! Split cucumbers' irregular, rough texture is ideal for capturing and retaining that tasty, seasoned oil.  

For a quick variation, use your favorite store-bought chili oil or chili crisp, but if you have 10 minutes, make your own chili oil with a few ingredients.   

The MSG is optional, but it won't be the same. If you're afraid of MSG, you might like watching me consume it all day.  

Ingredients chile oil: Half-cup canola oil 1-inch minced ginger 3 minced garlic cloves 3 tbsp ground chilis 2-tsp. ground Szechuan peppercorns  

One tablespoon white sesame seeds 1/2 tsp. MSG Kosher salt 1/4 tsp For cucumbers 6 Persian cucumbers 3 grated garlic cloves

2 Tbsp. chili oil Toasted sesame oil, 1 tablespoon 1/2 tsp. MSG Kosher salt  

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