Chinese Smashed Cucumbers with Sesame Oil and Garlic

I’m often at a loss for what to serve as a side vegetable with a meat dish. That’s why I throw some veggies into a lot of the stir-fries that I do. But if you do want a side dish, cucumbers are a good option. They are light, have a nice crunch, and, because they don’t have much flavor on their own, they can showcase flavor-enhancing ingredients like sesame oil and soy sauce.

You can make these ahead and keep them in the refrigerator to maintain their crunch.

Serves: 6-8

Prep: 15 mins

US

Metric

Ingredients

• About 2 pounds of thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size, or 2 large greenhouse)About 2 pounds of thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size, or 2 large greenhouse)
• 1 teaspoon6g kosher salt, plus more for cucumbers
• 2 teaspoons8g granulated sugar, plus more for cucumbers
• 1½ tablespoons20g rice vinegar
• 2 teaspoons6g sesame oil
• 2 teaspoons10ml soy sauce
• 1 tablespoon15ml grapeseed or extra-virgin olive oil
• 22 large garlic cloves, minced or put through a press
• Red pepper flakes, to tasteRed pepper flakes, to taste
• Small handful of whole cilantro leaves, for garnishSmall handful of whole cilantro leaves, for garnish
• 2 teaspoons6g toasted white sesame seeds, for garnish (optional)

Preparation

1. Rinse cucumbers and pat them dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.

2. Place a piece of cucumber (or several) on a work surface, cut side down. Lay the blade of a large knife flat on the cucumber, then press down lightly with your other hand. The skin will begin to crack, the flesh will break down, and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.

3. Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight, and place the strainer over a bowl. Let drain for 15 to 30 minutes on the counter, or refrigerate for up to 4 hours until ready to serve.

4. Make the dressing: In a small bowl, combine salt, sugar, and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.

5. When ready to serve, shake the cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic, and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Serve immediately, garnished with cilantro and sesame seeds.