SEATTLE —
Smashed Cucumbers
Ingredients:
- 2 (14-ounce) English cucumbers, ends trimmed
- 1 1/2 teaspoons kosher salt
- 4 teaspoons Chinese black vinegar
- 1 teaspoon garlic, minced to paste
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds Chili oil (optional)
Directions:
- Cut cucumbers crosswise into 3- to 4-inch lengths and place in 1-gallon zipper-lock bag. Seal bag. Using small skillet or rolling pin, firmly but gently smash cucumbers until flattened and split lengthwise into 3 to 4 spears each. Tear spears into rough 1-inch pieces and transfer to colander set in large bowl. Toss cucumbers with salt and let sit for at least 15 minutes or up to 30 minutes.
- Meanwhile, whisk vinegar and garlic together in medium bowl and let sit for at least 5 minutes or up to 15 minutes.
- Whisk soy sauce, oil, and sugar into vinegar mixture until sugar has dissolved. Add cucumbers, discarding any extracted liquid, and sesame seeds to bowl with dressing and toss to combine. Drizzle with chili oil, if desired, and serve immediately.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.