Smashed Cucumber Salad Recipes

SMASHED CUCUMBER SALAD

Smashed Cucumber Salad image

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

Ingredients

1 firm English cucumber (about 14 ounces)
1 teaspoon kosher salt
1 tablespoon neutral oil, such as vegetable, canola or grapeseed
1 small shallot, peeled and thinly sliced into half-moons (about 1/4 cup)
3 cloves garlic, minced
1 teaspoon gochugaru (Korean red pepper flakes), or to taste
2 tablespoons Chinese black vinegar, such as Chinkiang Vinegar
1 tablespoon light soy sauce
1 1/2 teaspoons granulated sugar
1 teaspoon toasted sesame seeds
Fresh cilantro leaves, for garnish

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.

SMASHED CHINESE CUCUMBER SALAD

Smashed Chinese Cucumber Salad image

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

Ingredients

1 pound Persian or mini cucumbers
1 teaspoon kosher salt
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/2 teaspoon crushed red chile flakes
Toasted sesame seeds and fresh cilantro, for garnish

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 RECIPE BY TASTY

Smashed Cucumber Salad Recipe by Tasty image

Here's what you need: medium english cucumbers, red onion, kosher salt, sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, red pepper flake

Provided by Betsy Carter

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium english cucumbers
1 tablespoon red onion, minced
½ teaspoon kosher salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon toasted sesame seeds
red pepper flake, to taste

Steps:

Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
Add the red onion, salt, and sugar, and toss to combine.
In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
Drizzle the dressing over the cucumbers, then toss to coat.
Garnish with toasted sesame seeds and red pepper flakes.
Enjoy!

Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams

SMASHED CUCUMBER SALAD

Smashed Cucumber Salad image

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. But this salad is one of my all-time favorite cold summer side dishes. 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.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

2 English cucumbers
1 teaspoon white sugar
1 ½ teaspoons kosher salt, plus more as needed
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes to taste
2 teaspoons toasted sesame seeds

Steps:

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.
Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
Place cucumbers in serving bowl and sprinkle with sesame seeds.

Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g

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