Hunan-Style “Smacked” Cucumbers
2 min readThis is a popular appetizer throughout Hunan Province, nicknamed after the method of striking the cucumbers with the flat side of a chef’s knife to allow maximum absorption of the flavorful dressing. A wooden mallet or tenderizer can be used in lieu of the knife, if desired.
MAKES 4 SERVINGS
1 large cucumber (about 12 ounces)
Salt (about 1⁄2 teaspoon), plus additional, to taste
2 tablespoons plain rice vinegar
2 cloves garlic, finely chopped
1 teaspoon toasted (dark) sesame oil
1 teaspoon sugar
1 teaspoon Chinese hot oil, or to taste
Freshly ground black pepper, to taste
Place cucumber on a cutting board and position the flat side of a chef’s knife over top. Using your palm, strike the knife until the cucumber splinters open with jagged cracks. (Alternatively, the flat side of a wooden mallet or tenderizer can be used.) Coarsely chop into bite-size pieces. Transfer to a colander set over a plate and sprinkle lightly with salt. Set aside for 30 minutes to drain; blot dry with paper towels.
Meanwhile, in a medium bowl, stir together the vinegar, garlic, sesame oil, sugar, hot oil, and pepper. Let stand 5 minutes to allow the flavors to blend. Stir again and add the cucumber, tossing well to combine and adding salt, if necessary. Let stand 10 minutes to allow the flavors to blend, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate up to 2 days, tossing a few times, and serve chilled.
{PER SERVING} (based on 1⁄2 teaspoon total salt in recipe) Calories 38 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 268mg
