This little salads simplicity belies it’s depth of flavour. Who knew cucumbers could taste so amazing? The dressing is a perfect combination with the cucumber, but other dressings will work just as well with smashed cucumber. Like a simple red vinaigrette, or what a bout a honey, mustard and lemon dressing?
Inspired by a recipe from @nytcooking.
Smashed Cucumber with Soy Sauce, Rice Wine Vinegar and Sesame Dressing
- 2-3 medium sized cucumbers
- 1 tbsp course or flakey sea salt
- 1 tbsp granulated sugar
- 2 tsp toasted white sesame seeds
- 1 tsp red chili flakes (or to taste)
- 1-2 garlic cloves, grated (to tasted)
- 2 tsp light soy sauce
- 1.5 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tbsp grape seed oil or olive oil
- 1 tsp granulated sugar
Add all the dressing ingredients in a sealable jar and shake well. Set aside.
Toast the sesame seeds in a dry skillet, ± 3 minutes.
Lay the cucumbers on a chopping board (work 1 cucumber at a time).
Lay the flat side of a large knife on top of the cucumber and smash down lightly with your other hand (you can also use a cooking hammer for this).
The skin will start to split, the flesh will break down and the seeds will separate.
Keep doing it until the whole cucumber is smashed.
The bigger pieces you can break or tear into bite-size pieces.
Place the cucumber in a strainer and sprinkle with loads of salt and a bit spoonful of sugar.
Place a bowl or something heavy on top of the cucumbers so the juices will press out.
Let drain for 20-30 minutes.
Keep in the fridge until you're ready to serve (up to 4 hours).
When ready to serve shake the cucumbers well to drain off the remaining liquid.
Add the dressing, chili flakes and the garlic.
Toss to coat all the cucumber, serve straight away with the sesame seeds sprinkled on top.