Smashed Cucumber Salad

 With hot summer days approaching, I like the cool and refreshing taste of cucumbers.  Biting into a slice of cucumber refreshes me instantly. There is truth to the saying 'cool as a cucumber.'  Cucumbers are easy to grow, can be found a your local market and farmers markets. 

 In this recipe, the cucumbers are smashed -  a Chinese technique which releases the seeds.  The cucumbers are cut into chunks and sprinkled with salt and sugar.  The cucumbers then rest for 20minutes. They are then tossed with a flavorful vingerarette and refrigerated.  

I like this technique of smashing the cucumbers because the dressing get into the cracks of the cucumbers.  This adds a wonderful flavor to the cucumbers. When you serve the salad, a tasty and refreshing dish awaits you.

Smashed Cucumber Salad

Ingredients

2 medium English cucumbers

1/2  teaspoon salt 

1 teaspoon sugar 

2 tablespoons rice wine vinegar 

2 teaspoons soy sauce 

1 teaspoon sesame oil 

1 small clove garlic, finely grated 

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

Directions

1. Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each  salt and sugar, then drain in a colander for 20 minutes.

2. Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.  Refridgerate for 4 hours  before serving.

Serves 4

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