In Taiwan, one cannot eat at a restaurant without ordering 小菜 “Little Plate” or side dishes. Usually consisting of vegetables, marinated firm tofu, soft boiled peanuts, or black wood ear mushrooms. Little Plate is a part of Taiwanese restaurant culture and something I look forward to every time I eat out. It is also a good way to get your veggie fix as Taiwanese cuisine can be heavy and salads are not really a thing.

This cucumber salad is a 涼拌, which translates into “Cold Toss”. Similar in cooking style compared to a green papaya salad — I would say it is a signature “little plate” in Taiwan. I enjoy making this as an appetizer when friends come over. It’s refreshing yet flavourful. The peanuts make it indulgent, the birds-eye chilli gives it a good kick, and one can not eat too many cucumber dishes in summer weather.

Smashed Cucumber Salad 涼拌小黃瓜

Ingredients

5 mini Japanese or Persian cucumbers (around 350 grams)

2 Tbsp Kosher salt

4 red or green Thai chiles, halved lengthwise keeping stem end intact

2 garlic cloves, minced

½ cup unseasoned rice vinegar

2 Tbsp fish sauce

1 Tbsp sugar

Chopped unsalted or salted roasted peanuts

Instructions

Smash cucumbers with a rolling pin or a wine bottle. Careful not to smash too close to the cutting board now, you want some crunch in them. Tear into 2-inch pieces, place in a medium bowl and season with salt. Let sit for 30 minutes.

In the meantime, add chillies, garlic, vinegar, fish sauce and sugar to a medium bowl. Whisk until the sugar dissolves.

Drain cucumbers, rinse with cold water and squeeze to release salty water. Add to bowl with dressing and toss to combine. Chill in the fridge for an hour and serve topped with peanuts.

These cucumbers will keep in the fridge for 2 or 3 days.