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My review
Smashed Cucumber Salad
75k
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 29Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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. Watch Now
- 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. Watch Now
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly. Watch Now
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle. Watch Now
- Place cucumbers in serving bowl and sprinkle with sesame seeds. Watch Now
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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.
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Reviews
Read all reviews 3960 Ratings
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Most helpful positive review
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...
Most helpful critical review
9/3/2019
To be fair, I made LOTS of changes: First, the cucumbers were not smashed until after I cut them into cubes because I did it already and then looked up a recipe for cucumbers salads...I added so...
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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...
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...
9/3/2018
I used a little more sesame oil, have made this for every pot luck since it posted. I'm making it again today. It's so delicious and simple.
10/10/2019
The flavor and texture for this cucumber salad is excellent. I made it as written, wielding a cast iron skillet. This is really a much faster way than peeling and slicing. I would only use one...
8/25/2019
I am new to cooking , I loved it, my kids loved it. The only question I had and was do you rinse the cucumbers after they have been draining and covered with salt and sugar.Do you rinse the cucu...
6/24/2018
Great salad and easy to make. Let cucumbers rest for several hours in salt and sugar to extract excess water. One English cucumber per person
5/10/2018
I love this recipe, so refreshing and light at the same time! 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...