Smashed Cucumber Salad


  • 2English cucumbers
  • 1 teaspoon white sugar
  • 1 ½ teaspoons kosher salt, plus more as needed
  • 2 cloves garlic, finely crushed
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • Red pepper flakes to taste
  • 2 teaspoons toasted sesame seeds
  • Directions

  • Step 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 1/2 -inch wide slices. Transfer to a strainer set over a bowl.


  • Step 2

    Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.

  • Step 3

    Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.

  • Step 4

    Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.

  • Step 5

    Place cucumbers in serving bowl and sprinkle with sesame seeds.

  • Chef's Note:

    In place of seasoned rice vinegar you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.

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