Crunchy cucumber, a savory dressing with black vinegar and soy sauce, and crispy shallots: this refreshing side dish is quick to make and goes well with rice, noodles, or grilled tofu.
This cucumber is meant to be a refreshing, spicy side dish with contrast in every bite: cool, juicy pieces against a salty, slightly tart dressing and crispy shallots. Black vinegar adds more depth than regular distilled vinegar; sesame oil rounds off its sharp edge. The cucumber isn’t finely chopped, but smashed into large pieces. This creates ragged edges and small cracks for the dressing to cling to, while the center stays firm.
Smashing takes very little equipment: the flat side of a large chef’s knife or a rolling pin will do. Place the cucumber on a cutting board and tap it with controlled force; the aim is to split it, not pound it to a pulp. Cucumbers with thin skin can be left unpeeled. If the cucumber has thick, bitter skin or lots of large seeds, peel it partially and scoop out the seedy center with a spoon. Salt draws out some moisture. Letting the cucumber drain briefly keeps the dressing from becoming watery straight away, but don’t leave the pieces to sit for long if you want to keep them crunchy.
Chinese black vinegar, often sold as Chinkiang or Zhenjiang vinegar, is dark in color and has a mild, complex acidity. Use the amount in the recipe as a starting point and taste as you go: brands vary in sharpness and saltiness. Don’t have black vinegar? Rice vinegar is a milder alternative; you can add a small extra splash of soy sauce for more depth. Balsamic vinegar is less suitable, as its sweeter, fruitier flavor can quickly overpower the cucumber. A pinch of sugar can round out the dressing, but isn’t needed if your vinegar is mild.
The chili determines how much heat you get. A fresh red chili brings a bright, direct heat; chili flakes are convenient and easy to measure. Toast the sesame seeds briefly in a dry frying pan until fragrant, keeping them moving so they don’t burn. Crispy shallots from a jar make this a quick dish; sprinkle them over the cucumber at the last moment, or they’ll go soft. Serve straight away alongside rice, noodles, or grilled tofu. You can store leftovers covered in the refrigerator and preferably eat them within a day; the flavor holds up, but the cucumber will gradually lose its crunch.
Place the cucumbers on a cutting board. Gently smash them with the flat side of a large knife until the skin splits in a few places. Cut them into large pieces about 4 cm long.
Toss the cucumber pieces with the salt in a colander and leave to drain for 10 minutes. Pat them dry with paper towels afterward if needed.
Meanwhile, toast the sesame seeds in a dry frying pan over medium heat for 1 to 2 minutes, shaking the pan regularly. Remove the seeds from the pan as soon as they become fragrant.
In a bowl, stir together the black vinegar, soy sauce, sesame oil, and sugar. Stir in the chili and taste to check that the dressing is balanced.
Toss the drained cucumber with the dressing. Arrange on a platter and finish with the toasted sesame seeds and crispy shallots. Serve immediately.
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