Smashed Cucumber Salad Prep: 10 minDifficulty: Easy That’s right, SMASHED!!! A refreshing side dish anytime but a great pairing for my Filipino Chicken Adobo. The cucumbers are smashed using a rolling pin or the flat side of a meat tenderiser. The cracks and softness of the cucumbers from this technique allows the dressing to be fully absorbed into the flesh of the cucumbers. Also great the next day INGREDIENTS 2 long telegraph cucumbers or 4-5 lebanese cucumbers 1 tsp salt 3 tbsp coriander (chopped for thermal method) 2 spring onions – all the white and a third of the green part only (chopped for traditional method. Cut into thirds for thermal method) 1 red chilli (optional) Dressing 3 tsp sesame oil ½ tsp ginger (freshly grated) 2 tbsp rice vinegar 2 tsp light soy sauce ½ tsp sugar Directions Thermal Method Smash the cucumbers with the flat side of a meat tenderiser or a rolling pin until they split open on the sides. Then cut into 3cm chunks and transfer to a salad bowl. Sprinkle with the salt and leave for 10 minutes. Place the coriander and spring onion into the bowl and chop for 5 seconds, speed 5. Add in all the dressing ingredients and mix for 10 seconds, speed 1. Drain the excess liquid from the cucumbers. Add the dressing mixture to the cucumbers and mix. Garnish with chopped red chilli if using. Serve. Traditional Method Smash the cucumbers with the flat side of a meat tenderiser or a rolling pin until they split open on the sides. Then cut into 3cm chunks and transfer to a salad bowl. Sprinkle with the salt and leave for 10 minutes. Place all the dressing ingredients into a bowl and mix well. Drain the excess liquid from the cucumbers. Add the dressing mixture to the cucumbers and mix. Garnish with chopped red chilli if using. Serve.
