Smashed Cucumber Salad
This is a dish built for speed. The key is to be aggressive with your knife; if you don't break the cucumber, you lose the chance for the salt to pull out the excess water and let the dressing soak in.
Commit to the smash.
Do not slice these neatly. Use the flat side of a heavy chef’s knife to crack them open on the board. You want irregular, jagged pieces.
- Heavy chef's knife
- Cutting board
- Large mixing bowl
- Colander
What goes in.
- 2 largeEnglish cucumbers
- 1 tspkosher salt
- 2 clovesgarlic, minced
- 1 tbsprice vinegar
- 1 tsptoasted sesame oil
- 1/2 tspsugar
- 1 tbspchili crisp or red chili flakes
Breaking the cucumber
Lay the knife flat over the cucumber and strike it with the heel of your hand. The cucumber should split lengthwise into rough chunks.
The method.
Prep the cucumbers
Trim the ends of the cucumbers. Place them on your board and use the flat side of your knife to whack them until they split open. Tear them into bite-sized pieces.
Salt and drain
Toss the pieces in a colander with the salt. Let them sit for 10 minutes. This draws out water so the dressing doesn't turn into a puddle.
Mix the dressing
In a bowl, combine the minced garlic, rice vinegar, sesame oil, sugar, and chili. Stir until the sugar dissolves.
Combine
Pat the cucumbers dry with a paper towel. Add them to the bowl and toss thoroughly. Serve immediately.
Other turns to take.
Peanut Crunch
Add a tablespoon of crushed roasted peanuts for an extra layer of texture.
Herb-Forward
Fold in a handful of fresh cilantro leaves right before serving.
When it doesn't go to plan.
Use English or Persian cucumbers; their skin is thinner and they have fewer seeds, making them less watery.
If you like it spicy, add the chili crisp to the dressing; if you prefer it milder, use thin slices of fresh chili instead.
Keep the components chilled before assembly to ensure the final dish is icy and crisp.
The ones that keep coming up.
Can I make this ahead of time?
It is best eaten within an hour of dressing. If you leave it too long, the cucumbers will soften and lose their signature snap.
What if my garlic is too sharp?
Let the minced garlic sit in the vinegar for five minutes before adding the other dressing ingredients; the acid mellows the garlic's raw edge.
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