Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
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. 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. Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly. Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle. Place cucumbers in serving bowl and sprinkle with sesame seeds.
Time 1h15m Yield 4 servings Number Of Ingredients 11 Steps:
Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally. Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour. Meanwhile, combine the oil, shallot and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside. Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.
Yield 4 servings Number Of Ingredients 6 Steps:
Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour. Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt. Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.
Yield 4 servings Number Of Ingredients 9 Steps:
Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl. Add the red onion, salt, and sugar, and toss to combine. In a small bowl, combine the soy sauce, rice vinegar, and sesame oil. Drizzle the dressing over the cucumbers, then toss to coat. Garnish with toasted sesame seeds and red pepper flakes. Enjoy!
Time 20m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, salt and pepper. Add to cucumber mixture; toss to coat.
Time 1h15m Yield 6 Number Of Ingredients 9 Steps:
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally. Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Yield 4 Number Of Ingredients 7 Steps:
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature.
Time 15m Yield 2 servings Number Of Ingredients 4 Steps:
Combine vinegar and sugar in small saucepan. Wash and dry the mint leaves; then, add half of them to the saucepan. Heat the mixture just long enough to dissolve the sugar. Wash and dry cucumbers; then, trim the ends. Slice thinly, and add to the saucepan, stirring to coat well. Serve topped with the remaining mint leaves.
More about “smashed cucumber salad with mint recipes”
Time 1h30m Yield Four first-course or two main-course servings Number Of Ingredients 14 Steps:
Combine the vinegar, water, sugar, 3/4 teaspoon salt and chilies in a small saucepan over low heat. Heat until sugar and salt dissolve. Remove from heat and let stand for 1 hour. Use a peeler to scrape the carrot into 2-inch thin strips. Cut the strips lengthwise to make a fine julienne. Place the carrots in a bowl with the cucumber, jicama, sprouts, lemon grass, cilantro and half of the mint. Toss and set aside. Heat a medium-size nonstick skillet over medium-high heat. Add lamb, cook until medium-rare, 30 seconds per side. Cut across grain into thin slices. Season with salt. Pour the dressing over the salad and use your hand to squeeze the dressing into the salad. Mix in the nam pla. Divide among 2 or 4 plates, creating a tall mound. Top with the remaining mint. Drape the lamb over the salad and serve.
