I have another busy weekend coming up, so I am posting this early, hoping that there are plenty of cucumbers to choose from…I chose this recipe for a number of reasons: After a big (read eating) holiday weekend, I am looking for lighter, easier recipes for a few days, also, sometimes cucumbers are not my favorite veggie so I look for new ways to try them, and the recipe looks intriguing (who doesn’t like taking some aggression out while cooking…) This recipe did call for English cucumbers, but slicers will work just as well with a few more seeds. So, go forth and channel your inner hulk…SMASH…SMASH…SMASH!
- Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1- to 1 1/2-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let stand for at least 15 minutes or up to 30 minutes.
- While cucumbers sit, whisk vinegar and garlic together in small bowl; let stand for at least 5 minutes or up to 15 minutes.
- Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Transfer cucumbers to medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve immediately.
We recommend using Chinese Chinkiang (or Zhenjiang) black vinegar in this dish for its complex flavor. If you can’t find it, you can substitute 2 teaspoons of rice vinegar and 1 teaspoon of balsamic vinegar. A rasp-style grater makes quick work of turning the garlic into a paste. We like to drizzle the cucumbers with Sichuan Chili Oil when serving them with milder dishes such as grilled fish or chicken.