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Thai Smashed Cucumber Salad

by Tasting Table Staff
summersideNULL
Yield: 4 servings (3 cups)Prep: 35 minutesCook: 0 minutesTotal: 35 minutes
Source: http://www.tastingtable.com/cook/recipes/smashed-cucumber-salad-recipe-asian-cucumber-salad-recipe-spicy-thai-salad?utm_campaign=trueAnthem&utm_content=5781a1d204d3017cbeba7541&utm_medium=social&utm_source=facebook

Ingredients

produce
  • 6Persian or Japanese cucumbers(ends trimmed)
  • 1 teaspoonfinely grated ginger(finely grated)
  • 2garlic cloves(grated using a microplane)
  • 2 teaspoonsfinely grated lime zest(finely grated)
  • 2 tablespoonsfresh lime juice(fresh)
  • ¼ cupcilantro(chopped)
  • 2scallions(halved lengthwise and thinly sliced on an angle)
pantry staple
  • 1 tablespoonfish sauce(optional)
  • 2 tablespoonsrice wine vinegar
  • 2 tablespoonssugar
  • 1 tablespoonchile oil
  • 1 tablespoontoasted sesame oil(toasted)
  • 2½ teaspoonskosher salt

Instructions

  1. Cut the cucumbers into 1-inch rings and arrange them on a cutting board or kitchen surface. Using a large knife, gently smash down on the cucumber pieces so that they flatten out a bit.
  2. In a large bowl, combine the garlic, rice wine vinegar, sugar, chile oil, sesame oil, fish sauce, salt and ginger. Add the cucumbers and toss. Refrigerate for at least 20 minutes or overnight (see note).
  3. Right before serving, toss in the lime zest and juice, cilantro and scallions.

My notes

The salad can be prepared two ways: with a quick pickle for a crunchy texture or left overnight for more cohesive flavors.