Smashed Cucumber Salad
A cold, crunchy salad of smashed cucumbers with a tangy vinegar dressing and swappable aromatics. Cucumbers are bruised to release their juices, then dressed with acid, oil, and seasonings for a refreshing side.
Ingredients
Method
Peel cucumbers if the skin is thick or waxy. Cut lengthwise in half, then into 3-inch batons.
Place cucumber pieces on a cutting board. Using the flat side of a chef's knife or a mortar, smash each piece firmly to crack and bruise it, releasing moisture and air pockets. Pieces should remain mostly intact but show visible cracks.
In a bowl, whisk together rice vinegar, sesame oil, minced garlic, sugar, and salt until the sugar dissolves.
Add smashed cucumber pieces and white parts of green onion. Toss gently to coat evenly.
Transfer to a serving bowl. Top with toasted sesame seeds, sliced green onion greens, red pepper flakes, and cilantro. Serve chilled or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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