Smashed Cucumber Salad
Rustic smashed cucumbers marinated in a bold Chinese dressing of garlic, chili oil, rice vinegar, and sesame for a refreshing salad with craggy edges that soak up every drop of flavor.
Ingredients
- 2 English cucumbers (or Persian cucumbers)
- 1 tsp kosher salt
- 2 cloves garlic cloves, minced
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp chili oil (or chili crisp)
- 2 tsp toasted sesame oil
- 1 tsp granulated sugar
- 2 tsp toasted sesame seeds
- 2 green onion (scallion), thinly sliced
Instructions
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1
Place each of the 2 English cucumbers (or Persian cucumbers) on a cutting board. Using the flat side of a heavy knife or a rolling pin, smash firmly until the skin cracks and the cucumber splits open. Tear and cut into rough 1-2 inch pieces.
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2
Transfer smashed cucumber pieces to a colander set over a bowl. Toss with 1 tsp kosher salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
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3
In a large bowl, whisk together 2 cloves minced garlic cloves, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tsp chili oil (or chili crisp), 2 tsp toasted sesame oil, and 1 tsp granulated sugar to form the dressing.
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4
Add the dried cucumber pieces and 2 thinly sliced green onion (scallion) to the dressing. Toss well to coat.
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5
Sprinkle with 2 tsp toasted sesame seeds and serve immediately, or chill for up to 15 minutes for deeper flavor.