Smashed Cucumber Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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 ½ -inch wide slices. Transfer to a strainer set over a bowl.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.'}

📊 Nutrition Facts

Per serving (6 servings total)

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