Sichuan-Style Smashed Cucumber Salad Recipe
- 1 whole English cucumber, washed, peeled in any especially thick areas (see note)
- Kosher salt
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon black vinegar or rice vinegar
- 1/2 teaspoon sesame oil (optonal)
- Place the washed cucumber on a firm, flat, clean surface. Whack it firmly but gently with the flat side of a heavy cleaver or the bottom an 8-inch skillet. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.
- Add the garlic, the vinegar, and the sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.
english cucumber, kosher salt, garlic, black vinegar, sesame oil
Taken from www.seriouseats.com/recipes/2015/09/sichuan-style-smashed-cucumber-salad-recipe.html (may not work)