Smashed Cucumber, Roasted Peanut, Chilli Vinegar Recipe

Prepare cucumbers

Wash cucumbers. Trim the ends and, if desired, peel thin stripes (for appearance). Cut each cucumber into 2–3 equal lengths (about 3–4 inches).

Place one cucumber piece at a time on a cutting board. Using the flat side of a chef's knife or a heavy cleaver, firmly hit the cucumber lengthwise until it cracks and splits open. Repeat for all pieces. This produces irregular, chunky pieces that absorb dressing better.

Tear the smashed cucumber pieces into bite-sized chunks with your hands or cut roughly with a knife. Transfer to a bowl and sprinkle with 1 tsp kosher salt. Let sit 8–10 minutes to draw out excess water.

After resting, gently squeeze the cucumber pieces in a clean kitchen towel or between your hands to remove excess liquid. Place cucumbers in a serving bowl and toss with 1 tsp neutral oil to keep them glossy and prevent sogginess.

Preheat a small skillet over medium heat. Add the raw peanuts in a single layer and toast, stirring frequently, until golden brown and aromatic, 5–7 minutes. Watch closely to avoid burning.

Remove peanuts to a bowl and, while still warm, stir in 1 tsp light soy sauce and 1 tsp sugar. Toss until soy and sugar coat the nuts; they will take on a glossy sheen. Let cool, then roughly chop or crush with the side of a knife to coarse pieces.

Prepare garnishes: thinly slice green onions and roughly chop cilantro.

In a small bowl, combine 3 tbsp black or rice vinegar, 1 tbsp light soy sauce, 1 tsp chili oil, 1 tsp sugar, 1 minced garlic clove, 1 tsp sesame oil and 1 tbsp warm water. Whisk until sugar dissolves and ingredients are well emulsified. Taste and adjust: add crushed red pepper flakes or extra chili oil if you prefer more heat; add a little more sugar if too sharp.

Allow dressing to sit 2–3 minutes to let garlic mellow and flavors meld.

Pour the chilli vinegar dressing over the drained, oiled smashed cucumbers. Toss gently with a spatula or clean hands to coat evenly, taking care not to break the cucumber pieces further.

Scatter the chopped roasted peanuts over the top, then sprinkle with sliced green onions and chopped cilantro.

Taste and adjust seasoning: add a pinch more salt, a splash of soy, or a little more chili oil if needed.

Serve immediately at room temperature or chilled. This salad holds for a few hours refrigerated but is best eaten within the day for optimal crunch.