Microwave Smashed Cucumber Salad

Ingredients

• 2 Cucumbers (cut into bite-sized pieces or smashed)
• 3 cloves Garlic (smashed and minced)
• 0.5 tsp Salt (for drawing out water; adjust to taste)
• 1 tbsp Mirin
• 1 tbsp Cooking Oil
• 1 tsp Korean Chili Flakes (Gochugaru)
• 1 tbsp Rice Vinegar (can substitute with black vinegar)

Steps

1. 1

   Prepare the cucumbers by cutting them into bite-sized sections. Alternatively, smash them with the side of a knife before cutting if you prefer a more traditional 'smashed' texture.

2. 2

   Place the cucumber pieces into a container and sprinkle with salt. Toss to coat and let sit for about 10 minutes to allow the water to draw out.

3. 3

   While the cucumbers are brining, smash and mince the garlic cloves.

4. 4

   In a small microwave-safe bowl, combine the minced garlic, mirin, cooking oil, and Korean chili flakes.

5. 5

   Place the bowl in the microwave and heat until the garlic is fragrant (about 30-60 seconds depending on microwave power). This 'blooms' the spices and garlic without oil smoke.

6. 6

   Remove the bowl from the microwave and immediately stir in the rice vinegar. Adding the vinegar after heating helps preserve its bright aroma.

7. 7

   Drain the excess salty water from the cucumbers. If the cucumbers taste too salty, rinse them briefly with drinking water and shake dry.

8. 8

   Pour the warm aromatic dressing over the cucumbers and toss well to combine. Serve immediately or chilled.

Notes

Using the microwave to 'fry' the garlic and chili flakes is a great way to avoid oil fumes in the summer. If you prefer a deeper flavor, you can substitute the rice vinegar with Chinese black vinegar (Chinkiang vinegar).

Nutrition per serving

• side dish
• salad
• vegetarian
• microwave
• easy
• summer
• low carb