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Smashed Cucumber Salad

Smashed Cucumber Salad

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Smashing the cucumbers helped release their seeds and created rough surfaces for the dressing to cling to. For a simple variation on this recipe, add ¼ cup creamy peanut butter and 2 tablespoons water with the soy sauce and sesame oil to smooth the dressing. In China, this salad is eaten with chopsticks so the dressing drips off the pieces of cucumber; to avoid an oily salad, use a slotted spoon to dole out portions.

Tip

Don’t substitute American cucumbers for English. The ratio of seeds to flesh is higher and the skins are too tough.

Ingredients
  • 2

    pounds English cucumbers (about 2 large)

  • 4

    teaspoons white sugar

  • Kosher salt

  • 4

    teaspoons unseasoned rice vinegar

  • 1

    garlic clove, peeled and smashed

  • 2

    tablespoons grapeseed, peanut or canola oil

  • ½

    teaspoon red pepper flakes

  • 1½

    tablespoons soy sauce

  • 1

    tablespoon toasted sesame oil

  • 1

    tablespoon grated fresh ginger

  • Cilantro leaves, sliced scallions and toasted sesame seeds, to serve (optional)

Step 1

Trim the ends off the cucumbers, then halve lengthwise. Place each half cut side down, then press a rolling pin or the flat side of a broad knife against the cucumber and hit firmly with the heel of your hand. Repeat along the length of the cucumbers until they crack.

Step 2

Pull the sections apart, scraping and discarding the seeds. Cut into rough ¾-inch pieces and transfer to a large bowl.

Step 3

In a small bowl, combine the sugar and 1 1/2 teaspoons salt; toss the cucumbers with 5 teaspoons of the mixture. Transfer to a colander set over a bowl. Refrigerate for 30 to 60 minutes, tossing occasionally.

Meanwhile, stir the vinegar and garlic into the remaining sugar-salt mixture. Set aside.

Step 4

In a small skillet over medium-low, combine the grapeseed oil and pepper flakes. Cook, stirring, until sizzling and the pepper flakes begin to darken, 2 to 4 minutes. Strain the oil, discarding the solids.

Step 5

Remove and discard the garlic from the vinegar mixture. Stir in the soy sauce, sesame oil and ginger. Transfer the drained cucumbers to a kitchen towel and pat dry.

In a bowl, combine the cucumbers and dressing. Stir for 1 minute, then stir in half of the chili oil. Serve drizzled with more chili oil and sprinkled with cilantro, scallions and sesame seeds, if desired.

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