CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC RECIPE …
Provided by: Julia Moskin
Total time: 40 minutes
Yield: 4 to 6 servings
|About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)|
|1 teaspoon kosher salt, plus more for cucumbers|
|2 teaspoons granulated sugar, plus more for cucumbers|
|1 1/2 tablespoons rice vinegar|
|2 teaspoons sesame oil|
|2 teaspoons soy sauce|
|1 tablespoon grapeseed or extra-virgin olive oil|
|2 large garlic cloves, minced or put through a press|
|Red pepper flakes, to taste|
|Small handful whole cilantro leaves, for garnish|
|2 teaspoons toasted white sesame seeds, for garnish (optional)|
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
SMASHED CUCUMBER SALAD RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Cucumber Salad
Total time: 1 hours 15 minutes
Prep time: 15 minutes
|2 English cucumbers|
|1 ½ teaspoons kosher salt, plus more as needed|
|1 teaspoon white sugar|
|2 cloves garlic, finely crushed|
|2 tablespoons seasoned rice vinegar|
|1 teaspoon soy sauce|
|1 teaspoon sesame oil|
|red pepper flakes to taste|
|2 teaspoons toasted sesame seeds|
- 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 salt and sugar; mix until well combined. Refrigerate the 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 the bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in a serving bowl and sprinkle with sesame seeds.
Calories 28.5 calories, CarbohydrateContent 3.5 g, FatContent 1.4 g, FiberContent 1.2 g, ProteinContent 1.3 g, SaturatedFatContent 0.2 g, SodiumContent 530.2 mg, SugarContent 1.7 g
SMASHED CUCUMBER SALAD RECIPE | BON APPÉTIT
Provided by: Justin Lee
Yield: 4 Servings
|6 medium Persian cucumbers (about 1 lb.)|
|1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt|
|1 garlic clove, finely grated|
|¼ cup tahini|
|3 Tbsp. fresh lime juice|
|1 Tbsp. soy sauce|
|1 Tbsp. unseasoned rice vinegar|
|1 Tbsp. white miso|
|1 tsp. finely grated ginger|
|1 tsp. sugar|
|1 tsp. toasted sesame oil|
|Chili oil (for serving)|
|2 scallions, thinly sliced on a diagonal|
|1 tsp. toasted sesame seeds|
- Cut cucumbers in half lengthwise, then slice ¼” thick on a deep diagonal into 2″–3″-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
- Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
- Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.
SMASHED CUCUMBER SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Provided by: Trisha Yearwood
Total time: 30 minutes
Cook time: 10 minutes
Yield: 4 servings
|2 medium English cucumbers|
|1 teaspoon sugar|
|2 tablespoons rice wine vinegar|
|2 teaspoons soy sauce|
|1 teaspoon sesame oil|
|1 small clove garlic, finely grated|
|Pinch crushed red pepper flakes, optional|
- Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
- Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.