Here is the crowd-favorite smashed cucumber recipe. A fresh departure from the winter carb load but still completely packed with flavor. This is one of those recipes where everyone has their own take. Mine, is a combination of sweet, salty, sour, spicy and savory. I highly recommend modifying it to your personal flavor palette - if you like your dishes a bit sweeter, add a bit more sugar. If you tend to gravitate towards something more savory, add an extra few drops of sesame oil. Either way, the combination of flavors mixed with the fresh crunch of persian cucumbers is a beautiful little treat for you to enjoy any day of week.

SMASHED CUCUMER SALAD

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INGREDIENTS

4 Persian cucumbers
1 tbsp rice vinegar or black vinegar
1/2 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp sugar or agave syrup
1-2 cloves garlic, minced or grated
Kosher salt
1 fresh red chili pepper, seed removed and sliced
1 tbsp homemade [sichuan] chili oil, optional
Sesame seeds
Cilantro, chopped

METHOD

Cut cucumbers into planks, generously salt and place in the fridge for about 15 - 20 minutes.

In the meantime, whisk together vinegar, soy sauce, sesame oil, sugar. Add garlic and whisk again.

Remove cucumbers from fridge. Rinse off salt and pat dry with a paper towel. Smash cucumbers with a knife and place into a large bowl.

Pour dressing over cucumbers, add chili oil and combine. Add sesame seeds and cilantro to finish.