Smashed Cucumber Salad

Chinese · Summer · 20 min · Serves 4 · By Sofia Ricci

Smashing the cucumbers instead of slicing them creates craggy surfaces that drink up the dressing. A short salting draws out water so the seasoning stays sharp rather than diluted. This is the cold, crunchy counterweight to anything rich on the table.

Ingredients

• 4 small Persian or Lebanese cucumbers
• 1 teaspoon fine sea salt
• 2 cloves garlic, finely grated
• 1 tablespoon Chinese black vinegar
• 1 teaspoon tamari or light soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon chile oil with crispy bits
• 1 teaspoon toasted sesame seeds

Method

1. Lay each cucumber on a board and smack it firmly with the flat of a knife until it splits. Tear into bite-size craggy pieces.
2. Toss the cucumbers with the salt in a colander and let them drain for 10 minutes.
3. Whisk the garlic, black vinegar, tamari, and sesame oil in a serving bowl.
4. Shake the excess water from the cucumbers and add them to the dressing. Toss to coat.
5. Spoon over the chile oil and scatter with sesame seeds just before serving so the crunch stays loud.