SMASHED CUCUMBER SALAD
Steps:
- Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
- Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.
SMASHED CHINESE CUCUMBER SALAD
Smashing cucumbers is a delicious and rustically beautiful preparation that is common across Asia. Smashing them creates a variety of different textures, and draining them concentrates the flavor. This is a simple-to-prepare dish but it packs personality!
Provided by Molly Yeh
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the cucumbers in a resealable plastic bag. Seal and use the palm of your hand to lightly smash the cucumbers. Take the cucumbers out of the bag and cut into 1-inch chunks. Add to a bowl and season with salt. Toss to coat.
- Combine the soy sauce, vinegar, sesame oil, sugar and chile flakes in a medium bowl. Whisk to dissolve the sugar.
- Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro.
SMASHED CUCUMBER SALAD
This refreshing, flavorful salad stars Chinese black vinegar with light soy sauce as its milder sidekick. Smashed cucumber salad (pai huang gua in Mandarin) is a staple side dish in many Chinese restaurants, and I've often ordered it along with soup dumplings for a light meal. Chinese black vinegar has a deep and slightly smoky flavor, mild acidity and faint sweetness. The salad usually includes garlic and sesame seeds or sesame oil, and some variations add chiles or Sichuan peppercorn; this version uses gochugaru (Korean red pepper flakes) for a touch of heat, which isn't traditional but gives the salad a nice red hue and balanced spiciness. Smashing the cucumber helps to create jagged edges so there is more surface area to absorb the dressing, while salting the cucumber softens the skin, firms up the flesh and releases some water, concentrating the cucumber's flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
- Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
- Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside.
- Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.
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