Bashed Cucumber Salad

This dish is a re-creation of one enjoyed at Silk Noodle Bar in NYC’s Chinatown. Smashing the cucumbers increases their surface area and absorbency.

Cucumber salad recipe

Serves 4 or more

Ingredients:

  • 6 Persian cucumbers, skins on

  • 1 teaspoon salt

  • 2 tablespoons rice vinegar (unseasoned)

  • 2 teaspoons soy sauce

  • 1 teaspoon sesame oil

  • 2 medium cloves garlic, finely crushed

  • 1 teaspoon sugar

  • Chili flakes to taste

  • 1/4 cup cilantro leaves

  • 2 tablespoons or more roasted peanuts

Instructions:

  1. Prepare cucumbers: On a cutting board, cut off ends of the cucumbers, then smash each cucumber with the side of a large knife or pot bottom so that it flattens slightly and cracks (should still be in one shape). Cut in half lengthwise, then cut crosswise into roughly 1-inch pieces. Put in a strainer over a bowl and toss evenly with salt. Let sit in the refrigerator, mixing around occasionally, for around a half hour.

  2. Mix ingredients for the dressing: rice vinegar, soy sauce, sesame oil, garlic, and sugar.

  3. Discard straining liquid beneath cucumbers. Pat cucumbers dry and toss with dressing. Let this sit for a half hour or so before serving, so the cucumbers absorb the dressing. Sprinkle with chili flakes to taste (sparingly—this is meant to be a refreshing, light dish) and serve topped with peanuts and cilantro.