Smashed Cucumber Salad

When you harvest five cucumbers a day, you should have more than a handful of ways to deal with them! Some go to family and neighbors. Some stay in my fridge and a lot of them land up in this delicious salad. 

Small batons of peeled cucumbers are gently pressed, sugared and salted and left to drain for a while. A quick whisk of shoyu, vinegar, salt sugar, sesame oil, garlic paste, biber chile flakes and toasted sesame seeds has all the hallmarks of a flavor packed dressing. Cilantro garnished the finished salad. Crisp, refreshing, delicious.

SMASHED CUCUMBER SALAD

Serves 2-4

3 medium Cucumbers

1/2 teaspoon Kosher Salt

1/2 teaspoon Sugar

1 teaspoon Shoyu or Light Soy Sauce

1 teaspoon Rice Wine Vinegar

1 teaspoon Toasted Sesame Oil

1/2 teaspoon Garlic Paste

1/2 teaspoon Sugar

1/2 to 1 teaspoon Biber Chile Powder or Chile Flakes

1/2 teaspoon toasted Sesame Seeds

Cilantro leaves

Peel cucumbers. 

Slice in half lengthwise. Then cut them into 2 inch batons. If the cucumbers have large seeds, remove them. Ideally you should have more flesh than seeds.

Place the batons on a flat surface or a cutting board. Use a plate to press down on them squishing the cukes a bit. 

Scrape the cucumbers into a sieve. 

Sprinkle them with 1/2 teaspoon salt and sugar. Toss well and let them sit for at least 1/2 hour to 1 hour. The water will drain as they sit.

Whisk shoyu, vinegar, sesame oil, garlic paste, sugar, chile flakes and sesame seeds in a bowl. 

Shake the cucumbers well. Place them in a serving bowl.

Drizzle dressing over cucumbers. 

Garnish with cilantro leaves and serve.

 Simple flavors...delicious salad...perfect for that warm weather we're having.

Pin It