Smashed Cucumber Salad
Cucumbers bruised open with the flat of a knife so their ragged edges hold a dressing of Chinkiang black vinegar, soy sauce, garlic and toasted sesame oil. Salting first keeps it from going watery.
- 1
Trim the cucumber ends. Lay each cucumber on a board and press down hard with the flat side of a broad knife until it splits lengthwise, then tear or cut the pieces into rough 1-inch chunks.
- 2
Toss the chunks with the salt in a colander set over a bowl and let them drain 10 minutes. Discard the liquid that collects.
- 3
Whisk the garlic, black vinegar, soy sauce and sugar together until the sugar dissolves, then whisk in the sesame oil.
- 4
Toss the drained cucumbers with the dressing just before serving so they stay crisp.
Ingredients
- 1 1/2 pounds Persian cucumbers
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
Instructions
- 1
Trim the cucumber ends. Lay each cucumber on a board and press down hard with the flat side of a broad knife until it splits lengthwise, then tear or cut the pieces into rough 1-inch chunks.
- 2
Toss the chunks with the salt in a colander set over a bowl and let them drain 10 minutes. Discard the liquid that collects.
- 3
Whisk the garlic, black vinegar, soy sauce and sugar together until the sugar dissolves, then whisk in the sesame oil.
- 4
Toss the drained cucumbers with the dressing just before serving so they stay crisp.