Smashed Sichuan cucumber salad from Dinner: Changing the Game (page 379) by Melissa Clark

  • soy sauce
  • cucumbers
  • fresh ginger
  • red chiles
  • Chinese black vinegar
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on July 03, 2021

    This was ok. I salted the cucumber in advance and that definitely helped. I didn’t like the use of a single chile here-I prefer chile oil for better disbursement of flavor.

  • Dannausc on September 14, 2020

    Quick and easy. Fine.

  • hbakke on September 15, 2019

    Ty liked this more than I did. Not as flavorful as I had hoped. The sauce became very watery after adding the cucumber. The cucumber smashing made an enormous mess in the kitchen. As usual, I replaced the red chiles with jalapeno since nowhere sells red chiles around here.

  • meduff on February 02, 2019

    I had to make this 3 times. I had the same problems as others have had. For anyone wanting to make this dish I have a couple of suggestions that I think might help - especially with the dressing getting so diluted. 1) Smash the cucumber in a ziplock bag - otherwise you may be finding cucumber slime and seeds all over your kitchen. 2) Salt the already smashed cucumbers with about 1 ½ teaspoons of kosher salt. Let them drain for 30 minutes. Cucumbers contain about 98% water. This will help to keep the dressing from being so diluted. I pulled 8 tablespoons of water out of mine. 3) Buy the Chinese Black Vinegar - it makes a huge difference - all for the better. You can find it on Amazon - I bought Soeos Chinkiang Vinegar, Chinese Black Vinegar, Zhenjiang Vinegar. This is a good quality one that I will use often. 4) I could not find any fresh red chilies so I used something called Sambal Oelek Fresh Chili Paste in the Asian section of my local market.

  • julesamomof2 on May 16, 2018

    This was just okay, even with the chiles it was a little bland. On the plus side, it was very easy to put together which is definitely a must when preparing several dishes. However, I would be willing to put in more work for better flavor for sure.

  • raybun on June 09, 2017

    I bypassed the smashing step and just sliced the mini cucumbers I had. The sharp rice wine vinegar dressing with ginger garlic & chilli went very well together with the ginger pork meatballs from the same book, served with coconut rice.

  • clcorbi on April 15, 2017

    This was edible, but really not good enough to make it again. I don't really know why I thought I'd enjoy it more than the many excellent cucumber salads from Dunlop's books. The flavor was too mild, other than the slices of red chile, which were too assertive to me and felt sort of out of place.

  • Delys77 on April 12, 2017

    I wanted to like this but I found the cucumber just gave off so much water that the dressing didn't get a chance to permeate the dish. It was ok, but not a repeat for us.

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