Smashed Cucumber Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 67
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 310 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Sugar
- 4 grams
- Protein
- 1 grams
- Total: 1 hr 15 min
- Active: 20 min
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 chile 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
Directions
- 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.