Chinese Smashed Cucumber Salad (拍黃瓜, Garlic Cucumber Salad )
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- Опубліковано 27 тра 2024
- This Chinese smashed cucumber salad is a refreshing side dish. Crispy cucumber pieces are tossed in a garlicky and tangy sauce.
FULL RECIPE: healthynibblesandbits.com/chi...
Ingredients
Chili Oil
3 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced ginger
1 1/2 teaspoons chili flakes
2 tablespoons gochugaru (Korean pepper flakes)
1 teaspoon kosher salt
1/3 cup oil (can be vegetable, grapeseed, or any neutral oil)
Cucumber Salad
1 to 1 1/4 pounds cucumbers
small pinch of kosher salt (1/4 to 1/2 tsp)
3 cloves garlic
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil with spices
1 1/2 teaspoons sugar
2 teaspoons sesame oil
toasted sesame seeds for garnish
You do not need to rinse the cucumbers after you salt them. If you're conscious about your salt intake, you can reduce the amount of soy sauce slightly.
What to serve with cucumber salad:
Jasmine Rice: healthynibblesandbits.com/how...
Egg Fried Rice: healthynibblesandbits.com/eas...
Coconut Rice: healthynibblesandbits.com/sim...
How to use leftover chili oil:
Toss with noodles: healthynibblesandbits.com/eas...
Serve with Red Curry Dumplings: healthynibblesandbits.com/?s=...
TOOLS AND INGREDIENTS (Includes Amazon Affiliate Links):
Chili Flakes: www.allspicery.com/shop/chili...
Gochugaru: amzn.to/3B71lvy
Rice Vinegar: amzn.to/36AI5Zk
Soy Sauce: amzn.to/2T2Z4k1
Sesame Oil: amzn.to/3wKWEnU
Cleaver: amzn.to/3rc5bPN
Microplane Zester: amzn.to/3wEdsgb
John Boos Chopping Board: amzn.to/3rfi1wr
TIMESTAMPS
00:00 Intro
00:11 Making Chili Oil
01:47 Preparing Cucumbers
03:29 Finishing Sauce
04:29 Finishing Salad
04:50 Tasting
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Thanks for watching this video! Here's the full recipe: healthynibblesandbits.com/chinese-smashed-cucumber-salad/
Love that I found your channel. Your recipes are great. I have a mixed family and I want to bring more cultural heritage into our daily lives. what better way to do it than with food.
Thank you so much for following along!
Hi Lisa, thank you very much for this delicious recipe ❤️
Looks sooo good! Thank you!
I will make this tomorrow. Thanks for sharing ☺️!
This salad is amazing!
This looks absolutely delicious! New sub 😊👍
I really like this recipe. Thank you!!
i tried this for today's dinner and my family love it. Thank you for this recipe. i'm keeping it❤️❤️❤️
Wow, the chili oil is fantastic and couldn't be easier (it's now a staple, in my kitchen). This is one refreshing salad.
Excellent! Easy & tasty, just fantastic! As a Japanese, familiar with cucumber recipes, fermented in particular. This is new & immediately became fond of it. "Smashed" does a trick. It'd go pretty well with ochazuke (rice bowl + Japanese tea)! A super appetizer. Thanks!
Thanks for trying this!
@@hellolisalin witnessed!
It's so delicious 😋
Omg atm I’m eating that salad and I couldn’t be more happier. Thanks so much for the recipe. I love it! 😍
Thanks, May!!! So glad you like it!
Awesome
This looks great Lisa, I know a great recipe when I see it. Mahalo from Maui
I used to order this all the time while studying in China. thank you for the recipe!
Just a subscribed after watching just one video of yours. You have a great talent for explaining things and just a great orator overall. I loved how you included the temperature the oil should be, and then also explained why bothering to take the temperature is even important. Someone like me learns better when the whys of things are explained. I like to try new things and venture off instructions to figure things out the best for myself, but often times that means making mistakes that could have been avoided if I fully understood why the recommendation was made. Many things in cooking are flexible and to preference, but no one wants burnt to a crisp pepper flakes. I wouldn’t have thought about that as I generally don’t need a thermometer to cook, but they do come in very handy sometimes. I definitely get better frying/done-ness results when I actually know what the temp of the oil is. Looking forward to watching more of your work. Well done!
Thank you!!
Love ur channel and your recipes I’m a subscriber for life and I love ur energy and smile thanks for such a great channel
Thank you so much!
Thank you; I loved this recipe. Just a short note: To zest means scrape off the outer colored part of the peel of (a piece of citrus fruit) for use as flavouring. Using the microplane with the garlic means you are "mincing" it.
That's true, I shouldn't have used zest! I think perhaps "grating" the garlic is better than mincing though?
You have a beautiful voice
Wonderful salad! How about adding Chinkiang vinegar instead?
Totally works too! It's a bit stronger so I'd probably start with slightly less Chinkiang vinegar and then add more to suit your taste.
is there an alternative if sesame oil isn't available?
I just made one that came out a litter bitter. : (. I will try yours, soon.
👌
Hello. I wanted to ask you, what blender did you use in the Pomegranate juice video?
Vitamix
@@hellolisalin can I ask what version? I want to buy exactly same Vitamix:)
@@sigmamalegrindset7863 amzn.to/2IQySQM (that's the one I have! It's an affiliate link, by the way)
Do you have to use vegetable oil? I have olive oil 🤔
It's fine to use olive oil. The flavor profile is just a little more peppery, but if you don't mind that, then go for it.
Can I use canola oil?
Yes!
If I don’t have Korean chilli flakes what alternative can I use
Maybe paprika.
any kind of chili flakes. they all same thing nothing difference
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba
Shotty technique
I was in love till the end when you had to enter the running for the loudest most obnoxious chewers at the end. Why doesn't UA-cam ha e no mouth noise opt-in for us misophiniacs? Torture. It's going to ring in my ears for the rest of the night.
😂 so dramatic. Just turn the volume off and the subtitles on