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My review
Smashed Cucumber Salad
Chef John
"By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all."
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Ingredients
1 h 15 m servings 29 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Footnotes
- Chef's Note:
- In place of seasoned rice vinegar you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.
Nutrition Facts
Per Serving: 29 calories; 1.4 g fat; 3.5 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 530 mg sodium. Full nutrition
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Reviews
Read all reviews 13Most helpful
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6/22/2017
I had no idea what an English Cucumber was ... had seen them, but never tried them. I have tried many of Chef John's recipes. And have always enjoyed them ... so I decided to try this one. I f...
7/22/2017
LOVE IT! The traditionally Asian ingredients of the dressing give this salad a unique personality and the smashing technique really IS fun! A great change from sour cream-and-dill-based cucumber...
10/15/2017
I have made smashed cucumbers before, but I used cumin, lime and cilantro to season them. This version was pretty tasty as well. I served these to accompany Chinese carry out. They were good en...
5/10/2018
What a yummy salad! If you like cucumbers this salad is a must! I especially like the addition of the crushed peppers, add as much or as little, according to your taste. Thank you Chef John!
1/8/2018
this was absolutely delicious.. we made this with a regular cucumber and unseasoned rice vinegar.. i'm not sure if smashing did much of anything but we felt letting the cucumber drain with sugar...
8/1/2017
I have made this several times and each time its a hit. Be careful with the sesame oil, its very potent and too much can ruin the dish. I cut it down to 3/4 tsp. and I add a little extra swee...
6/24/2017
I was skeptical at first but we loved Chef John's shaved asparagus salad so I thought what the heck, I'll smash a cucumber. It is very good. The cucumber stays crispy and there is just a tin...
5/8/2018
Loved it except I put too much crushed red pepper. Even the kids liked it. Did an hour first and then 30 minutes with dressing.