Smashed Cucumber Salad
Description
This smashed cucumber salad has a spicy dressing made with rice vinegar, soy, garlic, sesame oil, and chili to make one of Chef John's favorite summer sides.
Ingredients
•
2 English cucumbers
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1 1/2 teaspoons kosher salt, plus more as needed
•
1 teaspoon white sugar
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2 cloves garlic, finely crushed
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2 tablespoons seasoned rice vinegar
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1 teaspoon soy sauce
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1 teaspoon sesame oil
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red pepper flakes to taste
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2 teaspoons toasted sesame seeds
Directions
1
Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
2
Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
3
To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
4
Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
5
When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.