garlicsmashed and finely chopped; use 5 cloves if you want more garlic punch3 cloves
cilantrochopped; can be replaced with a generous amount of green onion if you don't like cilantro~¼ cupsest.
red chili peppermild, thinly sliced; purely for looks, can be skipped1
salt1 tsp
sugar (for cucumbers)½ tbsp
soy sauce1½ tbsp
rice vinegar or black vinegar2 tbsp
sugar (for dressing)
1 tbsp
toasted sesame oil2 tsp
MSGoptional~¼ tspest.
chili oildrizzled on top, to taste~1 tbspest.
toasted sesame seedsfor garnish~1 tbspest.
Steps
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1
Trim the ends off two cucumbers, then smash them with the flat side of a knife or a rolling pin. To avoid flying bits, smash them inside a plastic bag.
2
Once the cucumbers are smashed into quarters, remove the seeds and cut into bite-sized pieces. The rough, uneven surfaces from smashing help the pieces soak up more dressing.
3
Transfer the cucumbers to a mixing bowl, add the salt and sugar, mix well, and let sit for 5–10 minutes to draw out excess water. Skip this step if you're eating right away.
4
While the cucumbers rest, prepare the dressing: finely chop the smashed garlic, thinly slice the red chili (optional), and chop the cilantro (or substitute green onion).
5
In a small container, combine the garlic and chili with the soy sauce, vinegar, sugar, and sesame oil, then mix well to make the dressing. Add a pinch of MSG if desired for extra flavor.
6
Transfer the cucumbers to another mixing bowl, pour in the dressing, and toss everything together.
7
Plate the salad, drizzle with a little chili oil if you like, and finish with chopped cilantro and toasted sesame seeds before serving.
PrimedTableBETA
