This smashed cucumber salad is one of my all-time favorite cold summer side dishes. By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers, this is a good thing — onions, not so much. The only decision you're going to have to make is how long to let the cucumbers marinate — half an hour or so or not at all.
Ingredients
- English cucumbers: 2 piece
- kosher salt: 1.5 tsp (plus more as needed)
- white sugar: 1 tsp
- garlic, finely: 2 clove (crushed)
- seasoned rice vinegar: 2 Tbsp
- soy sauce: 1 tsp
- sesame oil: 1 tsp
- red pepper flakes: 0 piece (to taste)
- sesame seeds: 2 tsp (toasted)
Metric Conversion
Stages of cooking
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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 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
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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.
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Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
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Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
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Place cucumbers in a serving bowl and sprinkle with sesame seeds.
