cucumber

Smashed Cucumber Salad!

Jennifer Leave a comment

smashed cucumbers

This is one of my favorite dishes to order at a Chinese restaurant, but I never realized how easy it is to replicate at home! The chinese name for the salad translates roughly into “banged cucumber,” as cucumbers are traditionally banged with the wide flat side of a cleaver. This step is essential to get the correct texture of the salad and can serve to reduce some stress 🙂 Be aware that some of the seeds and juice will fly out when smashing them. It is best made with persian cucumbers, but an english cucumber could be substituted. Cucumbers are a good source of Vitamin K as well as Potassium.This salad has the perfect balance of salty, sour, sweet, and spicy and is rather addictive. Consider it a healthy snack food. Enjoy!

Ingredients:
12 oz. Persian cucumbers (about 5-7)
½ tsp sea salt
2 cloves garlic, minced
1 tsp sesame oil
½ tsp granulated sugar
½ tsp red pepper flakes

Procedure:
1. Slice ends off cucumbers and quarter them lengthwise. Then smash with a chef’s knife or cleaver and cut pieces into thirds (about 1/2 inch wide and 2 inches long).

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Persian Cucumber Salad

Jennifer 1 Comment

pickled cucumbers

Although cucumbers are not in season right now, lately I’ve been craving pickled veggies. Adding some pickled veggies to a salad or as a side dish really brightens up the plate. These are quick-pickled, so they’re ready to eat in under an hour! I really love the crispiness of persian cucumbers, but kirbies could easily be substituted here. Cucumbers are a good source of potassium, which helps regulate the amount of sodium in your blood. Enjoy!

Ingredients:
1/2 cup rice vinegar
1/4 cup water
1 dried chile de arbol, torn
1/2 teaspoon sea salt
1/2 teaspoon dill seed
2 cups halved and sliced unpeeled Persian cucumbers
2 tablespoons dried currants or golden raisins
3 sprigs of fresh dill

Procedure:
1. Combine vinegar, water, chile, sugar, salt, and dill seed in a small sauce pan.
Bring to a boil and simmer for 2 minutes. Let cool for 5 minutes
2. Meanwhlie, place cucumbers and raisins in a shallow glass dish along with dill sprigs.
3. Carefully pour the hot liquid over the cucumber mixture.
4. Cover and refrigerate, stirring once, for 20 minutes.
5. Strain and discard the chile and dill sprigs, reserving the pickling liquid. This liquid can be
used to pickle more veggies or whisked with olive oil as a dressing.