Asian Smashed Cucumber Salad
Cucumbers smashed, salted and drained, then tossed with a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. A no-cook side with optional chili on top.
Servings 5 servings
Equipment
- Cutting board
- Cleaver or large knife the flat side is for smashing
- Rolling Pin optional, for smashing
- Large mixing bowl (use a metal one for the hot oil finish)
- Small bowl for the dressing
- Airtight container for leftovers
Ingredients
Salad
- 4 medium cucumbers
- 1 tsp salt
Dressing
- 1 clove garlic minced
- 3 tsp sugar 1 tablespoon
- 2 tsp sesame oil
- 3 tsp soy sauce 1 tablespoon; regular soy sauce
- 2 tbsp rice vinegar
Optional toppings
- 1 tsp dried chili flakes or chili oil plus extra flakes for the adults
- 2 tsp sesame seeds
- 1 tbsp neutral oil like canola optional hot oil finish
Instructions
- Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.
- Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.
- Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.
- In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.
- Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see the notes. Serve right away, or cover and refrigerate within 2 hours.
Notes
Rinse the cucumbers under running water before cutting, even if you plan to peel them. Skip the soap.
No chili oil? Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
Servings, prep and salting times are estimates and vary with the size of your cucumbers.
Refrigerate within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but the cucumbers keep releasing water and soften, so it's best the day you make it. Drain off the extra water before serving. Because the dressing has raw garlic in oil, keep it cold and don't leave it out at room temperature for more than 2 hours.
For a lunchbox, pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.
Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.