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.
