Besides the Chinese Cucumber Salad themselves, the main star of the show are black vinegar (Chinese vinegar) and crispy chili oil.
What exactly is Chili Crisp, and why is it so popular?
Chili Crisp has become one of the most popular new spices to enter the market in recent years. When Instagram initially began, it was bombarded with photographs of various usage, ranging from the conventional (on cold salads like this) to the very bizarre (dripping over ice cream became a popular concept).
So, what is it exactly?
Chili crisp does not have a recipe. It’s basically chilies and other flavours in oil, and if you use it, make sure to use both the crispy chilli and the oil that surrounds it.
Chili chip flavours vary depending on the brand. The very famous Fly By Jing version includes Sichuan Province ingredients such as rare “tribute peppers,” black beans, seaweed, mushrooms, and spices. (The version created by renowned Chinese spice firm Lao Gan Ma (the kind most likely to be found in Chinese markets) contains caramelised chiles, fermented soybeans, garlic, and peanuts — as well as MSG.
Try some of the different variants because they might have very diverse flavours. I normally have a few different tastes in the fridge at the same time, choosing the one that best complements the dish I’m eating (or my mood) when we want a little warmth. I normally use the widely accessible form of Lao Gan Ma for this recipe.
Use Chinkiang Vinegar for this cucumber salad
Shanxi Vinegar, which is aged and has a very rich flavour, and Chinkiang Vinegar (also known as Zhenjiang Vinegar), which hails from an area outside of Shanghai, are the two types of black vinegar most typically available in US markets (or Asian stores in the US).
If you can obtain it, Chinkiang Vinegar is what you need for this recipe. It’s full-bodied, but also bright and acidic. It gives the cucumbers a mild flavour and balances the sweetness of the sugar and the spice of the chile.
If you have another black Chinese vinegar on hand, you can swap it, but start with less (I would recommend half the amount in the recipe) and add to taste. (But, never use Light Gold Rice Vinegar in this recipe; the flavor profile is radically different.)
What is Chinese “light” soy sauce?
Don’t confuse the “light” soy sauce in this ingredient list with low-sodium soy sauce. A light soy sauce simply implies that it is not a “dark” soy sauce, which is thick and syrupy and should be used sparingly. It was a light soy sauce if you used it to season dumplings in a Chinese restaurant. If you have tamari or Japanese shoyu on hand, you may use it here instead – simply add a bit less than the recipe calls for, then taste and adjust as required.
How to beat your pickle
Smacking is a traditional method of making pickles for cold foods in China. It breaks down the vegetable fibres, allowing the chunks to absorb more of the tasty sauce. It also fractures the cucumber into unequal pieces, resulting in somewhat distinct flavour and texture in each piece of the finished salad.
Peel the cucumber and set it on a cutting board to whip it. Pound the cucumber with the flat side of a cleaver or wide knife (or even a rolling pin) until it begins to break lengthwise down the middle.
Don’t be afraid to use force when using a hatchet! Begin at one end of the cucumber and work your way to the other, patting the fruit the entire length. If the cucumber flattens slightly but does not come apart in the centre, twist it 45 degrees (so that the flattened side is no longer touching the cutting board) and pound again.
After shredding your cucumber, chop it into large, uneven bite-sized pieces.
More recipes for crispy cucumber salad
- Simple cucumber salad
- Stone fruit, tomato and cucumber salad
- Cucumber salad with grapes and almonds
- Sesame cucumber salad
- Cucumber Mint Quinoa Salad
Chinese Cucumber Salad with Dark Vinegar and Chili Crisp
ingredients
- 2 English or Chinese cucumbers
- 2 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 2 tablespoon zhenjiang or Chingkiang Vinegar
- 2 teaspoon Chinese mild soy sauce
- 1 to 2 teaspoon Chili crisp
method
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Peel and mash cucumbers:
Place the cucumbers on a cutting board and crush them lengthwise with the flat side of a cleaver or wooden rolling pin until practically half (or broken into long pieces).
Using one cucumber at a time, travel from one end to the other, using enough force (or hitting frequently enough) so the cucumber flattens out and begins to break apart on the sides.
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Cut cucumbers:
Cut the cucumber into 1 to 1 1/2 inch pieces and place in a medium bowl.
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Salt cucumbers:
Add salt to the cucumber and toss well with chopsticks or a wooden spoon. Let the cucumber to sit for 10 minutes to allow the salt to take out some of the moisture. Using a clean hand or a perforated scoop, hold the cucumber back and tip the dish over the sink to drain excess fluid.
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Arrange and serve the cucumbers:
Add the sugar, vinegar, and soy sauce to the cucumbers and toss well with the same chopsticks or wooden spoon. To taste, season the cucumbers with 1 teaspoon of chilli crisp. Add additional chilli crisp for more flavour and heat.
Surcharge. This dish should be consumed within 1 hour of preparation.
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| nutritional information (per serving) | |
|---|---|
| 62 | calories |
| 3g | Fat |
| 9g | carbohydrates |
| 2g | protein |
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