Smashed Cucumber Salad
Time: 40 minutes
Adapted from the New York Times
“I love making this fresh, spicy salad almost every week when Harvie has cucumbers on the list! It is a perfect side for a stir fry or almost any main dish! The key is removing the seeds from the cucumbers after you smash them.” — Simon, CEO Harvie
Ingredients
1 tsp salt, plus more for cucumbers
2 tsp sugar, plus more for cucumbers
2 tsp sesame oil
2 tsp soy sauce
2 large garlic cloves or spring garlic, minced/chopped
Red pepper flakes, to taste
Cilantro, for garnish
2 tsp toasted sesame seeds, for garnish
Instructions
Rinse cucumbers and pat dry. Cut crosswise into 4-inch long pieces, and cut each piece in half lengthwise.
Place each piece of cucumber cut side down, then lay the blade of a large knife on top of the cucumber and smash down lightly. The skin will begin to crack, the flesh will break down, and the seeds will separate — repeat until the whole piece is smashed. Break or slice diagonally into bite-sized pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss with a big pinch of salt and sugar. Place a plastic bag filled with ice on top of the cucumbers (to serve as a weight) and place the strainer over a bowl. Let drain for 15-30 minutes on the counter or in the fridge until ready to serve, up to four hours.
For the dressing: In a small bowl, combine salt, sugar, and rice vinegar. Stir until salt and sugar are dissolved, then stir in the sesame oil and soy sauce.
When ready to serve, shake the cucumbers well to drain off any remaining liquid. Drizzle and toss with the olive oil, then add half of the dressing, half of the garlic, and red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned.
Serve immediately, garnished with cilantro and sesame seeds.
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