Smashed Cucumber Salad

This smashed cucumber salad has a spicy dressing made with rice vinegar, soy, garlic, sesame oil, and chili to make one of Chef John's favorite summer sides.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 29 Calories

Ingredients

• 1 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 teaspoons toasted sesame seeds
• 2 tablespoons seasoned rice vinegar
• Red pepper flakes to taste
• 2 cloves garlic, finely crushed
• 2 English cucumbers
• 1.5 teaspoons kosher salt, plus more as needed

Recipe Instructions

Step 1

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.

Step 2

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 ½ -inch wide slices. Transfer to a strainer set over a bowl.

Step 3

To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.

Step 4

Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.

Step 5

When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.