Yes we are still trying to eat all these cucumbers as they come in. This recipe comes from the Asian food blog What Great Grandma Ate by Jean Choi. She says you smash the cucumbers to create more nooks and crannies for the flavorful sauce to reside. It really seems to work. This is exceptionally delicious, and we’d be happy to eat a lot of it.
English cucumbers are the long ones with thin skins and small seeds that do not require removing. If you have a really big one, it will be one pound, but since these things vary quite a bit, I refer to a weighed amount. There is no need to be accurate about this; if yours is not extra large add part of another. Persian cucumbers are short but have the other qualities of English cucumbers, so again if you use those, approximate.
Asian Smashed Cucumber Salad Recipe
1 lb English cucumbers
1/2 teaspoon sea salt
1½ Tablespoon tamari
1½ Tablespoon rice vinegar
2 teaspoon sugar
2 teaspoon sesame oil
2 garlic cloves minced
1 teaspoon chili crunch
Sesame seeds (for garnish)
chopped cilantro (for garnish)
Drain the cucumbers, but do not rinse them.
Pour the dressing over the cucumbers and stir to combine. Sprinkle with sesame seeds and cilantro.
Related Articles
1 Comment
-
This one really got to me. Without actually making it myself, I read the post slowly not as a recipe, but more like the plot of a book. Spent some time with it in that manner, ie prepared it myself mentally, and oh yes! You will taste it. Cool and refreshing.
){kind=link}