Smashed Cucumber Salad

This smashed cucumber salad is one of my all-time favorite cold summer side dishes. 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. 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.

• 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
• 1 ½ teaspoons kosher salt, plus more as needed
• 2 cloves garlic, finely crushed
• 2 English cucumbers

Recipe Instructions

Step 1

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.

Step 2

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 3

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; refrigerate for about 30 minutes to allow flavors to mingle.

Step 5

Place cucumbers in a serving bowl and sprinkle with sesame seeds.