Recipes

Rachel Johnson, Contributor

Smashed Cucumber Salad

Crushing the cucumber in this zesty salad brings forth flavors regular cukes can't.

TOTAL TIME: 1 hour 15 Minutes

MAKES: 4-6 Servings

INGREDIENTS:

2 cucumbers, peeled

1 1/2 teaspoons kosher salt

1 teaspoon white sugar

1 clove garlic, finely crushed

2 tablespoons seasoned rice vinegar

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon chili oil (optional)

2 teaspoons toasted sesame seeds

PREPARATION:

1. On a work surface, wrap cucumbers in a clean kitchen towel (you can also use a plastic bag). Using a meat mallet, smash cucumbers until they crack into pieces.

2. Break up cucumbers into bite-sized pieces; toss with salt and sugar. Refrigerate 30 minutes or until the cucumbers start to release their liquid.

3. In a small bowl, whisk the garlic, rice vinegar, soy sauce, sesame oil and chili oil (if using); mix well.

4. Drain cucumbers from their liquids; toss with soy dressing. Refrigerate another 30 minutes to allow the flavor to penetrate the cucumbers.

5. Sprinkle cucumbers with sesame seeds and serve.

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