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Smashing the cucumbers helped release their seeds and created rough surfaces for the dressing to cling to. For a simple variation on this recipe, add ¼ cup creamy peanut butter and 2 tablespoons water with the soy sauce and sesame oil to smooth the dressing. In China, this salad is eaten with chopsticks so the dressing drips off the pieces of cucumber; to avoid an oily salad, use a slotted spoon to dole out portions.
Servings
Don’t substitute American cucumbers for English. The ratio of seeds to flesh is higher and the skins are too tough.
15 minutes active
pounds English cucumbers (about 2 large)
teaspoons white sugar
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