Smashed Cucumber Salad
I’m always looking for a new way to offer up raw vegetables in my home. I love cucumbers sliced with a sprinkle of salt or diced in a chopped salad, but this recipe makes the cucumber a star. The smashing of the cucumber breaks down the flesh, allowing the fruit to absorb this dressing. The longer it sits, the better it gets. The combination of cold cucumbers with the slight heat of the red pepper flakes is a really nice compliment.
Tips:
If you don’t have seasoned rice vinegar, add a dash of sugar to your rice vinegar. Apple cider vinegar could work in a pinch.
Smashed Cucumber Salad
Serves 2-4 as a side
PREP 10 minutes
TOTAL TIME 1 hour
INGREDIENTS
2 English cucumbers
1 teaspoon white sugar
1 ½ teaspoons kosher salt, plus more as needed
2 cloves garlic, minced
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes to taste
Sesame seeds as a garnish
INSTRUCTIONS
Cut the cucumbers cross-wise into 3” chunks. Then slice those chunks into quarters. Place the small spears of cucumber in a ziplock baggie and use the flat side of your chef knife or a meat tenderizer to gently smash the pieces, breaking the skin and separating the seeds from the flesh.
Transfer the cucumber pieces to a colander and sprinkle them with some salt and the white sugar. Mix well and place the colander over a bowl to catch the water. Place the bowl in the refrigerator while the salt draws out the moisture and seasons the cucumbers.
Meanwhile make the dressing. In a small bowl add the garlic, vinegar, soy, red pepper flakes and oil. Whisk well. Dressing can be store in the refrigerator for days, just bring to room temperature before continuing.
After an hour, shake the colander, allowing any additional moisture to leave the cucumbers. Pat them dry with a paper towel. Add cucumbers to the dressing and garnish with sesame seeds. Adjust seasoning with more salt if necessary.