Restaurant-style smashed cucumber with sesame chilli made simple: cucumber finished with sesame oil, rice vinegar, soy, chilli crisp, garlic and coriander until crisp, juicy and lightly crushed.
Restaurant-style smashed cucumber with sesame chilli made simple: cucumber finished with sesame oil, rice vinegar, soy, chilli crisp, garlic and coriander until crisp, juicy and lightly crushed.
Make smashed cucumber with sesame chilli when you want a simple vegetable side that feels polished, generous and restaurant-worthy without becoming complicated.
noodles, rice bowls, grilled chicken, tofu and barbecue
Prepare the cucumber evenly and pat dry if roasting, grilling or charring. Even shapes are more important than perfect shapes.
Toss or dress with the main flavour base: sesame oil, rice vinegar, soy, chilli crisp, garlic and coriander. Season in layers so the vegetables taste good all the way through.
Cook using the smash and dress method until the vegetables are crisp, juicy and lightly crushed. Keep the heat confident and avoid overcrowding.
Add final herbs, citrus, vinegar, glaze, cheese, yoghurt, crumbs or butter just before serving so the flavour stays bright.
Serve hot, warm or freshly dressed with noodles, rice bowls, grilled chicken, tofu and barbecue. Taste once more for salt, acidity and richness before plating.
Cool quickly, cover and refrigerate for up to 2 days. Reheat gently in a pan or hot oven; crisp roasted sides are best refreshed uncovered. Cold dressed sides are best eaten the same day.
Trim and cut the vegetables earlier the same day. Blanch firm green vegetables if useful, then finish with fat, glaze, herbs or sauce just before serving.
Not ideal for most finished vegetable sides because freezing softens texture. Braised cabbage and purées freeze better than crisp greens, salads or dressed vegetables.
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