Asian Smashed Cucumber Salad
Time & Yield
Time: 45 Minutes
Yield: 4-6 Servings
Ingredients
2 Large English Cucumbers
1 Tbsp + 1 Tsp Kosher Salt, plus more for cucumbers
1 Tbsp + 2 Tsp Granulated Sugar, plus more for cucumbers
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
1 Tsp Soy Sauce
1 TbspVegetable Oil
2 Cloves of Garlic
Red Pepper flakes, to taste
1/4 Cup Cilantro
2 Tsp toasted white sesame seeds
Instructions
Rinse cucumbers and pat dry. Cut crosswise into pieces about 3 inches long (about the length of your pinky). Cut each piece in half lengthwise, and then half again.
On a work surface, lay down a piece of cucumber (or several). Lay the blade of a large knife flat on top the cucumber and smash down with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed (its okay if it breaks), leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a 1 Tbsp of salt and 1 Tbsp of sugar. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
Finely chop the 2 cloves of garlic.
In a small saucepan, combine the salt (1 Tsp), sugar (2 Tsp) and rice vinegar (2 Tbsp), sesame oil (1 Tbsp), soy sauce (1 Tsp), and chopped garlic.
Heat the mixture over medium heat until the garlic is softened, but not fully dark, remove from heat and add the Red Pepper Flakes. Allow to cool fully.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with vegetable oil and toss. Add half the dressing and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed.
Serve immediately, garnished with cilantro and sesame seeds.
Source: NYT