Appetizer: China – 姜青柠拍黄瓜 ▶ Jiang Qingning Pai Huanggua (Ginger-Lime Smashed Cucumbers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

4 Persian cucumbers (about 1 lb / 450 g), ends trimmed
1 / 2 tsp kosher salt
1 tsp granulated sugar
1 tbsp fresh lime juice
1 tbsp unseasoned rice vinegar
1 tsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 / 4 tsp red pepper flakes (or to taste)
2 tbsp toasted sesame seeds, lightly toasted
2 scallions, thinly sliced

Instructions

Lightly crack the cucumbers with the flat side of a knife or rolling pin until split and craggy. Halve lengthwise, then tear or cut into 1-inch pieces.
Toss the cucumber pieces with the kosher salt in a bowl and let sit 10 minutes to draw out excess water. Drain off the liquid and pat cucumbers dry with paper towels.
In a small bowl, whisk together the sugar, lime juice, rice vinegar, soy sauce, toasted sesame oil, grated ginger, garlic, and red pepper flakes until the sugar dissolves.
Add the cucumbers to the dressing along with most of the sesame seeds and scallions. Toss to coat evenly.
Taste and adjust seasoning (more lime for brightness, soy for salt, or chili for heat). Sprinkle with remaining sesame seeds and scallions. Chill 5–10 minutes and serve cold.