Cool Hand Cuke (Cucumber Salad from A Common Table)
This summer I have been the lucky recipient of what seems like a bushel of cucumbers from the gardens of friends and neighbors. Luckily, I LOVE cucumbers. I saute’ julienned strips of cucumbers for Bi Bim Bap, put crispy slices in sandwiches in place of lettuce, and thrown every salad I toss together. What’s a cheeseboard with an array of dips without cucumbers to serve as a “dip-stick” (lol) for them? So much better than celery if you ask me.
But what is my favorite way to serve cucumbers? As a refreshing cold dish. I posted a simple Korean Cucumber Banchan (side dish) recently that is flavored with soy sauce, chilis, and sesame oil and sprinkled with green onions and Korean chili powder. It’s incredibly easy and TASTEE!
I also love the Smashed Cucumber Salad from A Common Table cookbook (love, love, love). A classic Chinese dish that is perfect on a hot summer day. Cukes, crisp and refreshing are dressed in a blend of soy sauce, vinegar, and chilis. The secret is to lightly smash the cut pieces of cucumber and salt them. The added surface area allows the salt to extract more moisture and the cucumbers to then absorb the dressing. It’s so simple, comes together in minutes, and makes a lovely side dish. I use English or Persian cucumbers, fewer seeds and the skin is much thinner, no peeling necessary! American cucumbers, on the other hand, have a thick waxy skin, which means peeling. They also have more seeds and higher water content. Stick to the English or Persian cucumbers, trust me.
As summer comes to an end and you fire up the barbecue for the last time, this would be a perfect, refreshing side dish.
Chinese Cucumber Salad
Ingredients
- 1 lb Persian or Kirby cucumbers unpeeled (2 to 3 small cucumbers if using Persian)
- 1/2 teaspoon kosher salt or more to taste
- 1 to 2 teaspoons rice vinegar I use 1 teaspoon
- 1 teaspoon sesame oil
- 1/2 to 1 teaspoon soy sauce 1 teaspoon or more to taste, substitute Ponzu, Soy Dashi or Yuzu Soy Sauce
- 1/4 teaspoon crushed red pepper flakes to taste or use Korean chili powder, Gochugaru
Instructions
- Slice the cucumbers in half lengthwise, then into 1-inch pieces or cut at a diagonal and rotate cucumber 1/4 turn, cutting angled 1-inch pieces.
- Place the pieces cut-side down on a cutting board. Working with a few pieces at a time, lay the broad side of a wide chef's knife or cleaver on top of the cucumbers, and carefully use the palm of your free hand to smash down lightly on the blade.
- Place the smashed cucumbers in a colander and sprinkle them evenly with the salt. Set aside until cucumbers release water, 20 to 30 minutes.
- Stir 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and red pepper flakes together and add to drained cucumbers. Taste and adjust seasonings, if desired. Let sit at room temperature or in the refrigerator for a minimum of 30 minutes to 1 hour (*note: the salad will taste better with more time, so if time allows, refrigerate and marinate for 6 hours or longer to let the flavors develop.