Smashed Cucumber Salad
- Yield 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Smashed Cucumber Salad sits in the Salads section of Regbie. The card serves 4 servings. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound seedless cucumbers, rinsed and dried (the cook prefer Japanese or Persian, but English cucumbers will work, too)
- 1 teaspoon Diamond Crystal kosher salt
- 2 medium carrots, peeled into noodles with a vegetable peeler
- ¼ cup All-Purpose Stir-Fry Sauce
- 1 garlic clove, minced
- ½ teaspoon toasted sesame oil
- ¼ teaspoon crushed red chile pepper
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Method
Set the cucumbers on a large cutting board and gently smash them with a meat pounder, cleaver, or small cast iron skillet until they split open. Trim the ends and cut the bashed cucumbers into bite-size pieces.
Grab a fine-mesh strainer or a colander that fits in a medium bowl. Move the cucumber pieces to the colander and toss with kosher salt. Set the strainer and bowl with the salted cucumber in the fridge while you prepare the other ingredients. (the cook’ve salted the cucumbers for as short as 5 minutes and as long as 4 hours.)
Got some All-Purpose Stir-Fry Sauce in the fridge? Great—use it! (And if not, it just takes a few minutes to shake a jar together, so do it already!) Then, in a small measuring cup or bowl, whisk together the All-Purpose Stir-Fry Sauce, minced garlic, sesame oil, and crushed red chile pepper.
Grab the drained cucumbers out of the fridge, and plop them to a bowl with the carrot noodles and most of the green onions.
Tip in the dressing and toss well. Plate while it is hot!
Kitchen notes
- You can even make this salad into a well-rounded meal by adding some protein and fat, like shredded cooked chicken and diced avocado!
