(2020) Sichuan-Style Smashed Cucumber Salad

Recipe Author: Conne Ward Cameron

from Serious Eats

Ingredients:

a few of those Kirby cucumbers Kosher salt 2 cloves garlic, minced 1 teaspoon black or rice vinegar 1/2 teaspoon toasted sesame oil

Preparation:

Place the washed cucumbers on a firm, flat, clean surface. Whack firmly but gently with the flat side of a heavy cleaver or the bottom an 8-inch skillet. Repeat all down the length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.

Add the garlic, the vinegar, and the sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.