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Smashed Cucumber Salad with Peanuts, Scallions and Cilantro

Smashed Cucumber Salad with Peanuts, Scallions and Cilantro

Refreshing and boldly textured, with savory scallions and peanuts for crunch.

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This refreshing, boldly textured and flavored salad is from the Yunnan province in southern China, but it originates with the Dai ethnic minority who are related to the people of Laos and Thailand. Which explains why the flavor profile mirrors that of Southeast Asian cooking. Salting the cucumbers draws out excess moisture, preventing it from diluting the other flavors. Serve with grilled meats or seafood along with jasmine rice.

Tip

Don't use regular cucumbers; they contain a large amount of seeds that will quickly water down the salad, even if first salted to remove excess moisture. And don't forget to peel the cucumbers. The skins will block the salt from drawing out the maximum amount liquid of from the watery flesh.

Ingredients
  • 2

    medium garlic cloves, finely grated

  • 2

    teaspoons finely grated fresh ginger

  • 4

    tablespoons lime juice

  • 1½

    teaspoons Sriracha

  • ½

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • 3

    English cucumbers, trimmed and peeled

  • ½

    cup roasted unsalted peanuts, finely chopped

  • 4

    scallions, thinly sliced

  • 1

    serrano chili, stemmed, halved, seeded and thinly sliced

  • ½

    cup lightly packed fresh cilantro, finely chopped

Step 1

In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½ teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side of a chef's knife or a rolling pin, hit the cucumbers until they split and crack.

Step 2

Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.

Step 3

In the same large bowl, combine the cucumbers, peanuts, scallions, chili and cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper.

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