🌱Episode 6: Easy Asian Veggies 🥒 smacked cucumber salad 🌶️

Ingredients

• 2 medium Cucumber (washed, ends trimmed, about 1 lb total)
• 0.5 teaspoon Kosher Salt (for drawing out moisture)
• 2 cloves Garlic Clove (finely minced)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Chinese Black Vinegar (or rice vinegar / apple cider vinegar)
• 2 teaspoons Granulated Sugar (balances acidity)
• 1 teaspoon Sesame Seeds (to taste, toasted if possible)
• 1 teaspoon Chili Oil (optional, adjust for heat)

Instructions

1. Wash and Trim Cucumbers

   Rinse the cucumbers under cold water, pat them dry with paper towels, and trim off the ends.

   Time: PT2M

2. Smash the Cucumbers

   Place each cucumber on the cutting board and press down firmly with the flat side of a large knife until the cucumber is slightly flattened and broken into irregular pieces. Then cut the cucumber at a diagonal into bite‑size sticks.

   Time: PT5M

3. Salt and Rest

   Transfer the smashed cucumbers to a mixing bowl, sprinkle ½ tsp kosher salt over them, and massage the salt in with clean hands. Let the cucumbers sit for 8 minutes to draw out excess liquid.

   Time: PT8M

4. Prepare the Dressing

   Finely mince the garlic cloves. In a small bowl combine the minced garlic, soy sauce, sesame oil, Chinese black vinegar, sugar, sesame seeds, and chili oil (if using). Stir or shake until the sugar dissolves.

   Time: PT5M

5. Discard Excess Liquid and Rinse

   After the 8‑minute rest, pour off the liquid that has collected in the bowl. Rinse the cucumbers under cold running water to remove most of the salt.

   Time: PT2M

6. Dry the Cucumbers

   Pat the rinsed cucumbers dry with fresh paper towels, squeezing gently to remove as much water as possible.

   Time: PT2M

7. Combine and Toss

   Place the dried cucumber pieces back into the mixing bowl, pour the prepared dressing over them, and toss gently until evenly coated.

   Time: PT2M

8. Serve

   Transfer the salad to a serving plate or bowl. Serve immediately or refrigerate for up to 2 hours before serving.

   Time: PT0M

Nutrition Facts

Calories

203

Protein

2 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g