Angie's Cucumber Garden

Smashing Cucumber Salad

I was chatting with my BFF the other day brainstorming on recipe ideas for the abundant supply of cucumbers from the farmers market (and her garden, thanks Angie for the header photo!!!).  Not wanting another “oh so typical” salad that would put me in chopping misery, she reminded me of this delightful little side cucumber salad commonly served in Chinese restaurants.

This super simple recipe doesn’t require a million ingredients, takes only 5 minutes to make, and splendidly highlights the crispiness of the cukes that so defines summer.  The Kirby variety is recommended since it has thin skin and crunchy flesh, its size is also perfect for the preparation process – smashing!

Smashed Cucumber Salad

Indeed, smashing is as fun and as easy as it sounds.  You can smash / smack / whack the whole cuke with a large knife (chef’s or cleaver) as demonstrated in the below Kirbie Cravings video OR cut the cukes up in quarters lengthwise, smack ’em lightly, and breaking up the whacked cukes with your hands into bite size pieces.

 If you’re looking for another great summer cucumber recipe that’s more substantial, try out our household favorite: Tahini Noodles with Chicken and Cucumber

INGREDIENTS (YIELDS 4 SIDE SERVINGS):

4 Kirby Cucumbers Smashed
1 Clove Garclic Minced
Salt ½ – 1 tsp
Sesame Oil 1 tsp
Sugar ½ tsp
Red Pepper Flakes 1 tsp (adjust to your liking)
Rice Vinegar Dash (OPTIONAL / adjust to your liking)

DIRECTIONS:

  • Slice ends off cucumbers and then smash them until they break like video above. Cut the cucumbers into thirds width wise. Then cut into bite sized pieces approximately 1/2 inch wide and 1 inch long.
  • 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.

Recipe adapted from Kirbie Cravings

Angie's Cucumber Garden

Angie’s Cucumber Garden (photo credit: Angie Wong @ 2 Cats)

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