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

Ingredient Substitutions

• Instead of Cucumber: Zucchini, Japanese cucumber
• Instead of Kosher Salt: Sea salt, Regular table salt (use less)
• Instead of Garlic Clove: Garlic paste, Garlic powder (¼ tsp)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Sesame Oil: Peanut oil (less nutty), Olive oil (different flavor)
• Instead of Chinese Black Vinegar: Rice vinegar, Apple cider vinegar
• Instead of Granulated Sugar: Honey (½ tsp), Maple syrup (½ tsp)
• Instead of Sesame Seeds: Pumpkin seeds, Chopped peanuts
• Instead of Chili Oil: Sriracha, Red pepper flakes (¼ tsp) with oil

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Small Bowl
• Colander or Sieve
• Paper Towels
• Spoon (clean)

Critical Steps — Do Not Skip

• Smashing the cucumbers to release moisture and create texture.
• Salting and allowing the cucumbers to rest for moisture extraction.
• Rinsing and thoroughly drying the cucumbers to avoid an overly salty final dish.
• Mixing the dressing until sugar is fully dissolved.

Chef Tips from the Video

• Smash the cucumbers with a little force; you want them broken but not pulverized.
• Use toasted sesame oil for a deeper nutty flavor.
• Add a pinch of crushed red pepper flakes if you like extra heat without extra oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Stir before serving.

Freezer: Not recommended; texture will become soggy.

Room temperature: Best served within 1 hour at room temperature.

Make-Ahead Tips

• Prepare the dressing up to 24 hours in advance and store in a sealed jar.
• Salt and rinse the cucumbers, then keep them dry in the fridge; add dressing just before serving.

Frequently Asked Questions