Smashed Cucumber Salad in a Jar

Coco et Cocoa

Smashed Cucumber Salad in a Jar
Serves
2 cups

This is one of the first things I make as soon as anything remotely resembling summer hits. It's a cross between a pickle and a salad really, since it only takes a couple of hours for the flavours to develop from start to finish. Have it with your favorite Asian saucy noodles, dumplings, even pork belly baos (I've shared a recipe for that too).


Ingredients

  • 6 Persian cucumbers
  • 2 teaspoon sea salt
  • 6 garlic cloves
  • 2 tablespoon rock sugar, substitute raw sugar if needed
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 1-2 Thai red chilies, optional

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Directions

  • Step 1

    Cut the cucumbers into thirds of their length. Smash them with the blade of the knife to break them open. Transfer the cucumbers into a large bowl and add the salt. Toss, then let them sweat for 5 minutes.

  • Step 2

    Meanchile , smash chop the garlic.

  • Step 3

    After 5 minutes, squeeze the excess moisture from the cucumbers. Then, rinse them under cold water to wash off the extra salt. Then, squeeze them dry again.

  • Step 4

    Place the cucumbers, garlic, and remaining ingredients in a jar, cover tight with the lid, and shake it like you're a bubble tea Batista.

  • Step 5

    Chill in the fridge for 1-4 hours before serving. Overnight is fine as well, but the color will turn darker. Serve with a couple drops with sesame oil stirred in.

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