Smashed Cucumber Salad

We heard about this recipe on the Splendid Table podcast and I knew that my son, Weston, would really enjoy it! For one thing, smashing is not a technique often seen in salad-making and adds a bit of drama.  I thought he'd also enjoy the Asian flavors. It's an adaption of a Sichuan dish. The theory is that cucumbers will pick up more flavors if you smash them gently because it bruises the cell walls. Drizzle chili oil over the finished salad before serving if you like the heat.


Smashed Cucumber Salad
Adapted from America's Test Kitchen
Serves 4-5

2 long English cucumbers
1 1/2 tsp salt
2 tsp rice vinegar
1 tsp balsamic vinegar
1 tsp garlic, pressed in a garlic press
1 Tblsp soy sauce or tamari (or coconut aminos)
2 tsp toasted sesame oil
1 tsp sugar
1 tsp sesame seeds, toasted

Cut ends off each cucumber and cut each one into 3 equal pieces, lengthwise. Put the pieces into a ziplock bag and seal. Bonk them gently with a rolling pin until flattened and split. Open the bag and break into smaller bite-sized pieces with your hands. Pour the cucumber pieces into a large colander set in the sink. Add the salt, combine well and let stand for 15 minutes.

In the meantime, whisk together the vinegars and garlic in a small bowl. Let sit for 15 minutes, then add the tamari, oil and sugar and whisk again.

Transfer the cucumbers to a salad bowl. Add dressing and sesame seeds and toss to combine. Serve cold.