Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Rule No. 4: For Dressing That Sticks, Salt Your Vegetables
Smashed Cucumber Salad with Peanuts, Scallions and Cilantro
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
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
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 & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS