Smacked Cucumber Dressing

Name: Smacked Cucumber Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (45 ml)
Cuisine: Asian
Ingredients: 2 garlic cloves minced Garlic; 1/2 tsp sugar (2.5 ml) Sugar; 2 tsp soy sauce (10 ml) Soy Sauce; 2 tsp Chinkiang black vinegar (10 ml) Black Vinegar; 1 tsp toasted sesame oil (5 ml) Sesame Oil; 1 Tbsp Sichuan chili oil with sediment (15 ml) Chili Oil

Independent adaptation of a publicly published Hannah Che recipe. Not affiliated with, sponsored by, or endorsed by Hannah Che.

DRESSING · SMACKED CUCUMBERS & COLD SALADS

In the published recipe, this is the dressing for smacked cucumber salad.

Hannah Che's smacked cucumber dressing for cucumber salad.

On the jar

SMACKED

Method: shake
Yield: about ¼ cup
Ingredients: 6
Jar batch: 5.2× recipe

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Ratio

CHILI OIL 15 mlSOY SAUCE 10 mlBLACK VINEGAR 10 mlSESAME OIL 5 ml

Ingredients

Garlic2 garlic cloves minced
Sugar1/2 tsp sugar (2.5 ml)
Soy Sauce2 tsp soy sauce (10 ml)
Black Vinegar2 tsp Chinkiang black vinegar (10 ml)
Sesame Oil1 tsp toasted sesame oil (5 ml)
Chili Oil1 Tbsp Sichuan chili oil with sediment (15 ml)

Where it sits

One of 359 dressings in the catalog, with 6 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 9% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is black vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is sesame oil. In this category chefs also reach for olive oil (145 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): CHILI OIL, SOY SAUCE, BLACK VINEGAR, SESAME OIL.
Shake-to-line (dashed marks): add GARLIC. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SUGAR (about 2½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 national awards

Smacked Cucumber DressingNATIONAL AWARD WINNEROn the jar: SMACKED
Cold-Tossed Enoki-Cucumber SauceNATIONAL AWARD WINNEROn the jar: COLD-TOSSED
Liang Fen Chili-Oil SauceNATIONAL AWARD WINNEROn the jar: LIANG FEN
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM

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Provenance

Hannah Che is a cookbook author working in Chinese / plant-based; recognized with James Beard Book Award: Vegetable-Focused Cooking 2023 (The Vegan Chinese Kitchen).

Adapted from a Hannah Che recipe (Hannah Che / theplantbasedwok.com).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hannah Che / theplantbasedwok.com (published as “Smacked Cucumber Dressing”). Full citation lives in Provenance.

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