Name: Smashed Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: English cucumbers - 2; Kosher salt, plus more as needed - 1 ½ teaspoons; White sugar - 1 teaspoon; Garlic, finely crushed - 2 cloves; Seasoned rice vinegar - 2 tablespoons; Soy sauce - 1 teaspoon; Sesame oil - 1 teaspoon; Red pepper flakes to taste - 1 teaspoon; Toasted sesame seeds - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smashed Cucumber Salad

1. English cucumbers - 2

2. Kosher salt, plus more as needed - 1 ½ teaspoons

3. White sugar - 1 teaspoon

4. Garlic, finely crushed - 2 cloves

5. Seasoned rice vinegar - 2 tablespoons

6. Soy sauce - 1 teaspoon

7. Sesame oil - 1 teaspoon

8. Red pepper flakes to taste - 1 teaspoon

9. Toasted sesame seeds - 2 teaspoons

How to cook deliciously - Smashed Cucumber Salad

1. Stage

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.

2. Stage

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. Stage

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

4. Stage

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.

5. Stage

Place cucumbers in a serving bowl and sprinkle with sesame seeds. Chef John