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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
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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.
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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.
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