Recipe video above. This is an Asian way of making cucumber salad that's utterly addictive! Cooling salad for spicy food and hot weather, smashing the cucumbers so they burst open makes the dressing get into right into all those cracks and crevices. Plus, it's just really satisfying to make!!
Keyword: cucumber salad, smashed cucumbers
Servings: 4- 5 people
500g/ 1 lb cucumbers(4 medium or 2 long cucumbers, Note 1)
2tbspcoriander/cilantro, roughly chopped
1/4cupgreen onions, sliced
2tspsesame oil, toasted (Note 2)
1.5tspginger, freshly grated
Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
Cut into 2.5cm/1" chunks then place in a bowl.
Sprinkle with salt, toss, leave for 20 minutes.
Drain excess liquid in the bowl.
Shake or mix Dressing well.
Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.
1. Cucumber type - use 2 long cucumbers (Telegraph/English Cucumbers) or 3 medium standard cucumbers (called "Lebanese" cucumbers in Australia, these are the most common variety).2. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.3. Coriander is optional. Green onion is ideal - can sub with finely sliced red onion, eschallots/shallots/French onions or chives.4. Nutrition - the sodium level looks high because it includes all the salt used to draw excess liquid from the cucumbers. But much of this salt is discarded.