Smashed Cucumber Salad | Tasty Recipes

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Smashed Cucumber Salad

"By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all."

Ingredients :

  • 2 English cucumbers
  • 1 teaspoon white sugar
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 2 cloves garlic, finely crushed
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Red pepper flakes to taste
  • 2 teaspoons toasted sesame seeds

Instructions :

Prep : 15M Cook : 6M Ready in : 1H15M
  • Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
  • Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  • Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
  • Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
  • Place cucumbers in serving bowl and sprinkle with sesame seeds.

Notes :

  • In place of seasoned rice vinegar you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.

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