Name: Smacked Cucumber
Yield: Serves 2–4
Cuisine: Tibetan
Ingredients: 2 teaspoons Chinkiang black vinegar; 1 small garlic clove, finely chopped; 2 teaspoons sesame oil; 1 cucumber; 2 teaspoons light soy sauce

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

In Tibet, cucumber is a popular snack for picnicking, when it’s usually chopped and dipped in yoghurt. As a dish for the table, it’s often prepared in this way. The idea behind smacking the cucumber is that when it’s bruised and broken up it’s better able to absorb the garlic, oil, vinegar and soy sauce, resulting in a more intense flavour.