Smashed Cucumber Salad with Tangy Garlic Chili Dressing
Ingredients
- 3 Japanese or other Asian cucumbers
- 5 grape tomatoes, halved
- 1/2 teaspoon salt
- 4-5 cloves garlic, grated or very finely minced
- 2 small red chiles, chopped
- 1 tablespoon chili oil
- 1 teaspoon light soy sauce
- 1 tablespoon rice vinegar
- 1-2 teaspoons toasted sesame oil
- 1 teaspoon sugar
Preparation
Smash the cucumbers to create craggy textures, using a rolling pin or mallet.
Season the smashed cucumbers with salt and let them sit for a few minutes to draw out moisture.
Prepare the dressing by combining garlic, red chiles, chili oil, light soy sauce, rice vinegar, toasted sesame oil, and sugar in a bowl.
Halve the grape tomatoes if not already done.
Mix the smashed cucumbers, halved tomatoes, and dressing together until well coated.
Chill the salad in the refrigerator for at least 1 hour to allow flavors to infuse before serving.
Tips
Use thin-skinned, nearly seedless cucumbers like Japanese or Persian varieties to avoid peeling and de-seeding.
Wrap cucumbers in a towel before smashing to prevent seeds from flying around the kitchen.
This dish is best served cold and makes a refreshing option for hot days.
