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.
Rule No. 4: For Dressing That Sticks, Salt Your Vegetables
Smashed Cucumber Salad with Peanuts, Scallions and Cilantro
This recipe is free for a limited time. Start your 14-day free trial to access every Milk Street recipe. Learn More.
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
2 medium garlic cloves, finely grated
2 teaspoons finely grated fresh ginger
4 tablespoons lime juice
1½ teaspoons Sriracha
½ teaspoon white sugar
Kosher salt and ground black pepper
3 English cucumbers, trimmed and peeled
½ cup roasted unsalted peanuts, finely chopped
4 scallions, thinly sliced
1 serrano chili, stemmed, halved, seeded and thinly sliced
½ cup lightly packed fresh cilantro, finely chopped
Ingredients
-
2
medium garlic cloves, finely grated
-
2
teaspoons finely grated fresh ginger
-
4
tablespoons lime juice
-
1½
teaspoons Sriracha
-
½
teaspoon white sugar
-
Kosher salt and ground black pepper
-
3
English cucumbers, trimmed and peeled
-
½
cup roasted unsalted peanuts, finely chopped
-
4
scallions, thinly sliced
-
1
serrano chili, stemmed, halved, seeded and thinly sliced
-
½
cup lightly packed fresh cilantro, finely chopped
Directions
-
01In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½ teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side of a chef's knife or a rolling pin, hit the cucumbers until they split and crack.See Demo
-
02Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.
-
03In the same large bowl, combine the cucumbers, peanuts, scallions, chili and cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper.
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.
In the store
More
Sides
Reviews
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.
You Need to Be a Milk Street Member to Review this Recipe.