Original recipe: Smashed Cucumber Salad
Cucumber Salad with Sesame Oil and Garlic
Makes 2 cups
- 3 large pickling cucumbers OR 1 english cucumber
- 1 t. white sugar (I used biodynamic)
- 1 t. himalayan pink salt
- 1 clove garlic, finely crushed (would be better grated on a microplane)
- 1 T. rice vinegar
- 1 t. soy or 2 t. tamari sauce
- 1 t. toasted sesame oil
- red pepper flakes to taste (I used a pinch, it gets hotter as it sits)
- 2 t. toasted sesame seeds
Wrap the cucumbers in a dish cloth, place on a cutting board, and pound with a flat object (I used my meat pounder) until they break. Unwrap, transfer to cutting board, slice each one lengthwise, than in half lengthwise again. Slice into 1" pieces.
Cucumbers smashed in dishcloth |
Whisk together the garlic, vinegar, tamari, sesame oil, and red pepper flakes. Transfer cucumber to a bowl and mix with the sauce. Refrigerate for at least 30 minutes for flavors to mingle. Sprinkle with toasted sesame and serve.
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