Smashed Cucumbers Recipes

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SMASHED CUCUMBER SALAD



Smashed Cucumber Salad image

By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

2 English cucumbers
1 teaspoon white sugar
1 ½ teaspoons kosher salt, plus more as needed
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes to taste
2 teaspoons toasted sesame seeds

Steps:

  • Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
  • Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  • Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
  • Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
  • Place cucumbers in serving bowl and sprinkle with sesame seeds.

Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g

SMASHED CUCUMBER SALAD RECIPE BY TASTY



Smashed Cucumber Salad Recipe by Tasty image

Here's what you need: medium english cucumbers, red onion, kosher salt, sugar, soy sauce, rice vinegar, sesame oil, toasted sesame seeds, red pepper flake

Provided by Betsy Carter

Yield 4 servings

Number Of Ingredients 9

2 medium english cucumbers
1 tablespoon red onion, minced
½ teaspoon kosher salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon toasted sesame seeds
red pepper flake, to taste

Steps:

  • Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
  • Add the red onion, salt, and sugar, and toss to combine.
  • In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
  • Drizzle the dressing over the cucumbers, then toss to coat.
  • Garnish with toasted sesame seeds and red pepper flakes.
  • Enjoy!

Nutrition Facts : Calories 56 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Sugar 4 grams

SMASHED CUCUMBER SALAD



Smashed Cucumber Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium English cucumbers
Kosher salt
1 teaspoon sugar
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 small clove garlic, finely grated
Pinch crushed red pepper flakes, optional

Steps:

  • Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
  • Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC



Chinese Smashed Cucumbers With Sesame Oil and Garlic image

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Provided by Julia Moskin

Categories     salads and dressings, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
1 teaspoon kosher salt, plus more for cucumbers
2 teaspoons granulated sugar, plus more for cucumbers
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon grapeseed or extra-virgin olive oil
2 large garlic cloves, minced or put through a press
Red pepper flakes, to taste
Small handful whole cilantro leaves, for garnish
2 teaspoons toasted white sesame seeds, for garnish (optional)

Steps:

  • Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  • On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
  • Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
  • Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  • When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

SMASHED CUCUMBERS



Smashed Cucumbers image

I had smashed cucumbers last year for the first time...they were awesome. Smashing the cucumbers results in the cucumber absorbing more of the delicious dressing. Smash your cucumber with a big pestle or use a heavy cast iron pot.. I like them to be rugged and coarsely crushed. This recipe is quick and easy to make with...

Provided by Baby Kato

Categories     Other Salads

Time 15m

Number Of Ingredients 11

2 large, peeled cucumbers, cut into 2 inch chunks and halved
1/2 sweet onion, chopped
1/2 tbsp fresh minced parsley
1 tsp fresh minced mint
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/8 cup thick yogurt, plain or lemon
1/2 tbsp lemon juice
1/4 tsp fresh lemon fine zest
1/2 tsp white sugar
1/2 tbsp extra virgin olive oil

Steps:

  • 1. Put the prepared cucumbers on a cutting sheet and using either a large pestle or a cast iron frying pan, lightly smash the cucumbers.
  • 2. Add the smashed cucumbers to a medium bowl, and add the onion, parsley, mint, salt and pepper. Mix it all together well.
  • 3. In a small bowl mix together the yogurt, lemon juice, lemon zest, sugar and oil, blending well.
  • 4. Now add the dressing to the cucumber mixture and toss gently. Taste and re-season if necessary.

SMASHED CUCUMBERS



Smashed Cucumbers image

Saw this in the LA Times Food & Drink section. Thought it sounded awesome & am stashing for when the second crop of cukes come in. My first crop of Burpee Dual-Purpose cucumbers was brief but awesome until TS Cristobal brought the dreaded summer flush of pickle worms through. Replanting now so more cukes in 5 weeks!

Provided by Busters friend

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cucumbers
4 garlic cloves, minced
1 tablespoon sesame oil
2 teaspoons black vinegar, Chinese
1/4 teaspoon salt

Steps:

  • Slice cucumbers crosswise into 2-inch pieces. Using the flat side of a cleaver, whack the pieces once or twice so they break into smaller pieces.
  • Transfer cucumbers to a bowl and toss with garlic, sesame oil, vinegar and salt. Marinate for at least 15 minutes or up to several hours before serving.

Nutrition Facts : Calories 57.1, Fat 3.6, SaturatedFat 0.5, Sodium 148.9, Carbohydrate 6.5, Fiber 0.8, Sugar 2.5, Protein 1.2

CHINESE SMASHED CUCUMBER SALAD (拍黄瓜)



Chinese Smashed Cucumber Salad (拍黄瓜) image

This salad serves 2 to 4 people. You can double the recipe to make a larger batch. You will have leftover chili oil in this recipe. Toss the chili oil with noodles, rice, or dumplings. Refrigerate the oil and use it within a week. If you need a video demo, watch the video at the bottom of the recipe card.

Provided by Lisa Lin

Categories     Sides

Number Of Ingredients 15

3 cloves garlic (minced (about 4 teaspoons))
1 tablespoon minced ginger
1 1/2 teaspoons chili flakes ((see note 1))
2 tablespoons gochugaru (Korean pepper flakes) ((see note 2))
1 teaspoon kosher salt
1/3 cup oil (can be vegetable, grapeseed, or any neutral oil)
1 to 1 1/4 pounds Japanese cucumbers ((see note 3))
small pinch of kosher salt (about 1/4 to 1/2 teaspoon)
3 cloves garlic (grated or zested)
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil with spices
1 1/2 teaspoons sugar
2 teaspoons sesame oil
toasted sesame seeds for garnish

Steps:

  • The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.
  • Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You're going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.
  • Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don't have a thermometer, heat the oil for 2 minutes just to be on the safe side.
  • Very carefully pour the hot oil over the spices. (See note 4) Let the oil infuse for at least 30 minutes.
  • Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.
  • Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.
  • Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note 5) You do not need to rinse the cucumbers. (See note 6)
  • Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.
  • Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.
  • Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.
  • Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.

Nutrition Facts : ServingSize 1 serving, Calories 120 kcal, Carbohydrate 11.1 g, Protein 2.4 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 895 mg, Fiber 2.4 g, Sugar 4.8 g

SMACKED CUCUMBERS



Smacked cucumbers image

These tangy pickles served in soy, rice wine vinegar, garlic and chilli oil will complement other spicy dishes

Provided by Jennifer Joyce

Categories     Buffet, Condiment

Time 10m

Number Of Ingredients 6

2 large cucumber , about 450g, ends trimmed
1 tbsp finely chopped garlic
2 tbsp caster sugar
1 tbsp light soy sauce
2 tbsp Chinese black or regular rice wine vinegar
2 tbsp chilli oil

Steps:

  • Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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