Smashed Cucumber Salad

Bruised cucumbers torn into craggy pieces that soak up a garlicky black-vinegar dressing.

  • Serves4
  • Prep15 min
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Ingredients

  • 1 lb cucumbers, unpeeled
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp Chinese black vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp dried chili flakes
  • 1 tsp flaky salt
  • 1 tbsp toasted sesame seeds

Method

  1. Lay the whole cucumbers on a board and smash them firmly with the flat of a heavy knife until they split.
  2. Tear the cracked cucumbers into rough bite-size pieces by hand and pile them into a bowl.
  3. Toss the pieces with the salt and let them sit for ten minutes, then pour off the water they release.
  4. Whisk together the garlic, soy sauce, black vinegar, sesame oil, sugar, and chili flakes.
  5. Pour the dressing over the cucumbers and turn them until every craggy edge is coated.
  6. Scatter the sesame seeds over the top and serve right away while the pieces are still crisp.
Jibai Shimoshirazu cucumbers carry thin, tender skin that never turns bitter, so there is no reason to peel them before smashing. Cracking the flesh open by hand instead of slicing it clean leaves rough, thirsty edges that drink up the garlic and black vinegar. The sweet inside meets the salty dressing without a single bitter note getting in the way.