Salty, spicy, sweet and vinegary - this smashed cucumber recipe needs to be added to your weekly rotation. Serve as a side dish, but we certainly won't judge if you eat the whole bowl because they are that tasty! The best part of this dish is that it only requires a few ingredients and comes together quickly.
Recipe and photos by Chef David Chin
1 pk Persian cucumbers
Curing salt
2 tsp salt
1 tsp sugar
Dressing
2 tbs soy sauce
1 tbs rice wine vinegar
1 tbs sesame oil
1 ½ tsp Original Harissa paste
1 tsp fried garlic
1 tsp sugar
2 tsp toasted white sesame seeds, plus more for garnish
Cut cucumbers into bite sized pieces
Lightly smash the cucumbers
Toss cucumbers with curing salt mixture and set aside in refrigerator for 30 - 45 minutes, mixing occasionally
In a separate bowl, mix the dressing ingredients. Adjust spice level to your taste
Drain excess water from cucumbers and toss with dressing
Garnish with sesame seeds and serve as a side dish