Chinese Garlic Smashed Cucumber Salad

RECIPE BY MICHELLE CHEN FROM @run2food

INGREDIENTS

• 2 cucumbers⁣
• ⁣3 cloves of garlic⁣
• 1 tablespoon soy sauce⁣
• 1 tablespoon Chinese black vinegar (can sub with white vinegar)⁣
• 1 teaspoon sugar⁣
• 1 teaspoon sesame oil ⁣
• 1 teaspoon salt ⁣
• Chilli oil⁣, to serve
• Spring onion⁣, to serve

⁣

METHOD

• Use the flat side of your knife to smash the cucumber, then slice the cucumber into quarters, lengthwise and then into bite-sized pieces⁣
• In a container, make the dressing by whisking together the remaining ingredients to create the dressing⁣
• Add the cucumbers to the container. Put the lid on and shake it up. Store in the fridge for a couple hours but at least 30 minutes to let the dressing soak in. ⁣
• Serve with a drizzle of chilli oil and spring onion⁣
• Storage tips: in an airtight container in the fridge for up to 2 days ⁣

Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.

Instagram: https://www.instagram.com/run2food/

Website: http://run2food.com/