Back to 4 servings 2 pounds Persian or English cucumbers, about 6 small, ends trimmed 1 teaspoon kosher salt, for drawing out water; adjust to taste 1 teaspoon sugar, optional, balances the salt 3 cloves garlic, minced or grated 2 tablespoons rice vinegar, or Chinkiang black vinegar 1 tablespoon soy sauce, light or tamari 1 tablespoon toasted sesame oil 1 teaspoon chili oil, optional, with some chile flakes; more to taste 1 tablespoon toasted sesame seeds, for garnish 2 tablespoons cilantro, chopped, for garnish, optional
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1 Step 1: Trim the cucumber ends. Lay each cucumber on a cutting board and smash it firmly with the flat of a cleaver, rolling pin or knife until it splits.2 Step 2: Cut the smashed cucumbers into bite-sized pieces, about 1/2 inch thick, and put them in a colander set over a bowl.3 Step 3: Sprinkle the pieces with the salt and sugar, toss, and let them drain for 20 to 30 minutes, tossing once or twice, until they have released a good amount of liquid.4 Step 4: Pour off the liquid from the bowl and pat the cucumber pieces dry with paper towels, then return them to a clean bowl.5 Step 5: Whisk the garlic, vinegar, soy sauce, sesame oil and chili oil together, pour over the cucumbers and toss until evenly coated.6 Step 6: Scatter sesame seeds and cilantro over the top and serve right away, or chill briefly first.getsaucepan.com/r/6b62253e-95ad-5ece-b9d1-3975d86f2401
Cook this in Saucepan Smashed Cucumber Salad as one big step at a time. Hands free, with timers that ring.
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