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Smashed Cucumber Salad

  • 40 minutes; 10 minutes active time
  • Serves 2 to 4

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  • 1 pound (454 grams) Persian cucumbers (about 7 pieces), rinsed and trimmed of ends
  • 1 teaspoon fine sea salt
  • 3 tablespoons rice vinegar (seasoned or unseasoned is fine!)
  • 1 tablespoon sugar
  • 1 small garlic clove, finely grated or pounded to a fine paste with a pinch of salt
  • 2 teaspoons toasted sesame seeds or chopped toasted peanuts
  • 2 tablespoons roughly chopped cilantro leaves

Recipe by Samin Nosrat


Place cucumbers in a gallon-size zipper bag and seal. Use a rolling pin or small skillet to gently smash cucumbers until flattened and splitting lengthwise. Tear cucumber into rough 1- to 1 ½-inch pieces and transfer to a large bowl. 


In a small bowl, whisk together salt, vinegar, sugar, and garlic, until sugar is dissolved. Add to cucumbers and toss to coat. Refrigerate for 20 to 30 minutes, or up to 3 hours.


To serve, drain cucumbers, discarding excess dressing. Taste cucumbers and adjust salt if needed, then spoon onto a rimmed plate in a generous mound. Sprinkle with sesame seeds or peanuts and top with cilantro. Serve immediately.


You completed Smashed Cucumber Salad.

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