Smashed Cucumbers (Pai Huang Gua)

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subheading: GATHER YOUR INGREDIENTS:

2 (14-ounce) English cucumbers

1 ½ teaspoons kosher salt

4 teaspoons Chinese black vinegar

1 teaspoon garlic, minced to paste

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1 teaspoon sugar

1 teaspoon sesame seeds, toasted

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

We recommend using Chinese Chinkiang (or Zhenjiang) black vinegar in this dish for its complex flavor. If you can’t find it, you can substitute 2 teaspoons of rice vinegar and 1 teaspoon of balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes such as grilled fish or chicken. We recommend using Chinese Chinkiang (or Zhenjiang) black vinegar in this dish for its complex flavor. If you can’t find it, you can substitute 2 teaspoons of rice vinegar and 1 teaspoon of balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes such as grilled fish or chicken.

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