Smashed Cucumber Salad is a Chinese side dish, and I’ve adapted that dish into a recipe I can make any old day. The salad base is still just cucumber (a GREAT way to mix it up when you’re in a salad rut). But the dressing is the star: the perfect balance of salt, acid, and sweet. Rice vinegar, soy sauce, and honey come together and it just works. I haven’t yet watched Salt Fat Acid Heat (or read it), but that doesn’t mean I can’t appreciate a dish that balances all of it’s flavors well. What do you think — should I jump in and watch the show?

Smashed Cucumber Salad

Published April 2, 2019 by Caitlin Sherwood

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Serves: 6 | Active Time: 50 minutes

Ingredients:

2-3 english cucumbers

Sprinkle of salt

3 tablespoons avocado oil or other neutral oil

1 clove garlic, minced

1/2 teaspoon red chili flakes

1 teaspoon honey (or white sugar)

3 tablespoon rice vinegar

1 teaspoon ginger juice or minced ginger

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

Garnish: 1 tablespoon minced cilantro, 2-3 small sprigs of mint (optional), lime wedges (optional)

Directions:

Slice ends off of cucumber, and slice in half the long direction. Lay halved cucumbers seed-side down on a cutting board. Roll a rolling pin over cucumbers, smashing them just until the start to crack. Chop into bite-sized pieces.
Place cucumber in a bowl and generously sprinkle with salt. Set aside.
Place avocado oil, garlic and chili flakes in a small sauté pan and warm over medium heat until garlic begins to sizzle. Stir occasionally, and allow garlic to turn golden. Remove from heat.
In a jar, combine honey, rice vinegar, ginger juice, sesame oil, soy sauce, and the chili-garlic oil. Stir (or close jar and shake) to combine.
Toss cucumber in dressing. Top with minced cilantro, and optionally garnish with mint and lime wedges. Serve.

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