Join! 12 weeks for $1

Smashed Cucumber Salad with Peanuts, Scallions and Cilantro

4 Servings

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This refreshing, boldly textured and flavored salad is from the Yunnan province in southern China, but it originates with the Dai ethnic minority who are related to the people of Laos and Thailand. Which explains why the flavor profile mirrors that of Southeast Asian cooking. Salting the cucumbers draws out excess moisture, preventing it from diluting the other flavors. Serve with grilled meats or seafood along with jasmine rice.

4

Servings

Tip

Don't use regular cucumbers; they contain a large amount of seeds that will quickly water down the salad, even if first salted to remove excess moisture. And don't forget to peel the cucumbers. The skins will block the salt from drawing out the maximum amount liquid of from the watery flesh.

25 minutes

Ingredients

  • 2

    medium garlic cloves, finely grated

  • 2

    teaspoons finely grated fresh ginger

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Scott M.
June 14, 2022
Crunchy & Refreshing
Really liked this as a simple side for an asian-style dinner that I created. I used around 5 persian style cucumbers that I didn't peel (the skin is pretty thin and adds a nice color) and to make up for not peeling, I salted them in the fridge for about an hour. Overall bright, zippy, good flavors. Would consider adding a bit of fish sauce the next time I make this.
Jon S.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.