Recipe: Thai Smashed Cucumber Salad
Prep Time:
35 minutes
Cook Time:
Servings:
4 servings (3 cups)
Ingredients
  • 6 small Persian or Japanese cucumbers (about 1 pound), ends trimmed
  • 2 garlic cloves, grated using a microplane
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon chile oil
  • 1 tablespoon toasted sesame oil
  • 2½ teaspoons kosher salt, plus more to taste
  • 1 teaspoon finely grated ginger (1-to-2-inch piece)
  • 2 teaspoons finely grated lime zest
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro
  • 2 scallions, halved lengthwise and thinly sliced on an angle
Directions
  1. Cut the cucumbers into 1-inch rings and arrange them on a cutting board or kitchen surface. Using a large knife, gently smash down on the cucumber pieces so that they flatten out a bit.
  2. In a large bowl, combine the garlic, rice wine vinegar, sugar, chile oil, sesame oil, fish sauce, salt and ginger. Add the cucumbers and toss. Refrigerate for at least 20 minutes or overnight (see note).
  3. Right before serving, toss in the lime zest and juice, cilantro and scallions.