Smashed Cucumbers with Sesame and Rice Vinegar

Ingredients

• 2 Cucumber
• ½ tsp Kosher salt
• 2 tbsp Rice vinegar (unseasoned)
• 2 tsp Low-sodium soy sauce
• 2 tsp Toasted sesame oil
• 1 clove Garlic, grated
• 1 tsp Granulated sugar
• 1 tbsp Sesame seeds, toasted
• 2 Scallions (green onions), thinly sliced
• 2 tsp Chili crisp (optional)
• ¼ cup Cilantro, torn (optional)

Method

1. Lay a cucumber on a board and press down on it with the flat side of a large knife until it cracks along its length. Repeat down the cucumber, then tear or cut it into rough two-inch pieces.
2. Toss the pieces with the salt in a colander and leave them over the sink for 10 minutes. A surprising amount of water comes out, and that water is what would otherwise dilute the dressing.
3. Whisk the rice vinegar, soy sauce, sesame oil, garlic and sugar together in the serving bowl.
4. Shake the cucumbers dry and toss them through the dressing. Taste — it should be sharp enough to make you blink.
5. Scatter the sesame seeds, scallions and cilantro over. Chile crisp on the side. Eat within an hour, while the edges are still crisp.

Notes

✨ The restaurant touch

The ten minutes in salt. It is the only difference between this and a watery cucumber salad, and it is the step everybody skips.

🧒 For the kids

The smashing is the point and children are extremely good at it. Put the cucumber in a zip bag first and let them use a rolling pin — same result, no knife.

🌿 From the garden

August, when the cucumber plants are producing faster than anybody can eat them.

🥡 Leftovers

Best inside an hour. After a few hours it is still good, just softer.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.