Tahini Chili Smashed Cucumber Salad
Our cucumbers are growing way faster than we can eat them in the cottage garden. Growing up my mom used to grow a Chinese variety of cucumber that was so sweet and refreshing. They are a staple of summer cuisine, and I’m always looking for creative, new ways to enjoy them.
I think I first had this type of cucumber salad on a trip to China. Soy sauce, garlic, vinegar and chilis made the cucumbers taste so complex and full of flavor - just absolutely delicious. It was a great way to enjoy chilled cucumbers that still had heat from the chili sesame oil.
Instead of slicing the cucumbers, they are smashed while still whole and then cut into chunks. Smashing the cucumbers allows the dressing to really soak into the flesh of the cucumber and lets the flavor permeate. Plus, it’s not a bad stress reliever! I used the flat edge of a meat tenderizer, but you could use the flat edge of a knife as well.
Once the cucumbers are smashed, mix the dressing in a separate bowl and then pour it on top. I always find that letting this salad sit for a least a half an hour allows the cucumbers to really marinate and soak up all that chili oil and vinegar goodness!
Serves: 4 | Prep Time: 15 min. | Author: Liz Genders
ingredients
6 Persian cucumbers, smashed
3 cloves garlic, sliced
1 1/2 Tbs black vinegar
1 1/2 Tbs soy sauce
1 Tbs olive oil
2 Tbs tahini
1 Tbs chili sesame oil
salt to taste
sesame seeds and chili flakes for garnish
instructions
Begin by smashing the cucumbers until they crack down the middle. Then, cut the cucumbers into bite-sized chunks. Place in a medium-sized bowl. Slice the garlic and add to the cucumbers.
Whisk together the vinegar and soy sauce. Add the olive oil in a slowly to emulsify, and then add the tahini. Pour this mixture over the cucumbers. Stir to combine. Drizzle the chili sesame oil over the cucumbers. Sprinkle with salt (not too much, as the soy sauce adds saltiness), sesame seeds and chili flakes. If you have time, leave this dish in the fridge for at least 30 min. to allow flavors to mix and the cucumbers to chill.