Did you know that smashing cucumbers before you cut them produces more flavor than an un-smashed cucumber? By crushing the cells (instead of cutting cleanly through them) compounds get mixed together, which results in a significantly different flavor. This salad is a popular cold summer side dish that is super easy to make. The only major 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.
Ingredients:
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
1 teaspoon Red pepper flakes to taste
2 teaspoons toasted sesame seeds

Step 1
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.

Step 2
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.

Step 3
Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.

Step 4
Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.

Step 5
Place cucumbers in serving bowl and sprinkle with sesame seeds.

Source: https://www.allrecipes.com/recipe/258377/smashed-c...

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• Food & Nutrition