Smashed Cucumber Salad
Chapter: Veggies that age well
A refreshing, lighter sauce option to Sesame Cucumber Crunch. Optional ingredients can be skipped, but they add depth of flavor.
Ingredients
Serves 2
Main
Cucumber: 1 English cucumber or 2-3 Persian cucumbers, 300 g | 10 oz
Sugar: 6 g | 1 1/2 teaspoon
2% of the cucumber weight, for draining excess water out of cucumbers
Dressing
Sesame oil: 20 g | 5 teaspoon
Rice vinegar: 5 g | 1 teaspoon
Sea salt: 4 g | 1 teaspoon
Sugar: 2 g | 1/2 teaspoon
Garlic: 2 cloves, minced
Sichuan peppercorn: 0.5 g | 1/2 teaspoon, toasted and ground, to adjust
Chili flakes: 4g | 1/2 tablespoon, adjust to taste
If using chili oil: 4g | 1 teaspoon
Garnish
Scallions or cilantro: for garnish
Tools
Mixing bowl: for cucumber
Jar with lid: Ideal for dressing and storing any leftovers
Instructions
Prepare cucumbers
Trim both ends of the cucumber, then lightly smash using the side of a knife or a rolling pin to create cracks, helping them absorb more flavor. Slice the cucumbers into bite-sized pieces. Place them in a mixing bowl, sprinkle evenly with sugar to draw out excess water and toss to coat. Allow the cucumbers to sit for about 15–20 minutes, then drain off the liquid, reserving it if desired for juices or cocktails.
Make dressing
Meanwhile, whisk together sesame oil, rice vinegar, salt, sugar, garlic, and freshly ground Sichuan peppercorn with a pinch of chili flakes. Mix until well combined and the sugar dissolves.
Serve
Combine the drained cucumbers with the prepared sauce, gently tossing to coat evenly. Garnish with chopped cilantro or sliced scallions. Enjoy immediately or refrigerate for 2–3 days. For optimal freshness and crisp texture during longer storage, keep the cucumbers and sauce separately in the fridge and combine them just before serving.