Thai-Inspired Smashed Cucumber Salad

Ingredients

• 2 English cucumbers (Smashed with the side of a knife or rolling pin, then cut into bite-size pieces; seeds loosened and removed)
• 1 tsp Kosher salt (Divided; used to draw moisture from the cucumbers)
• 0.25 cup Rice vinegar
• 2 tbsp Granulated sugar
• 2 Thai bird’s-eye chilies (Thinly sliced; adjust to taste)
• 1 Shallot (Thinly sliced)
• 0.25 cup Fresh cilantro (Chopped, plus additional leaves for serving if desired)
• 0.25 cup Roasted peanuts (Coarsely chopped, for garnish)

Steps

1. 1

   Place the cucumbers on a cutting board. Using the flat side of a chef’s knife, a rolling pin, or the bottom of a small skillet, firmly smash each cucumber until it cracks along its length. Cut the smashed cucumbers into bite-size pieces and remove the loosened seeds.

2. 2

   Transfer the cucumber pieces to a colander set over a bowl. Sprinkle with the kosher salt, toss to coat, and let stand for about 30 minutes. The salt should draw out enough moisture that the cucumbers taste seasoned but remain crisp.

3. 3

   While the cucumbers drain, whisk the rice vinegar and sugar in a medium bowl until the sugar dissolves.

4. 4

   Add the sliced chilies and shallot to the vinegar mixture and stir to combine. Let the mixture stand while the cucumbers finish draining so the shallot and chilies lightly pickle.

5. 5

   Rinse the cucumbers briefly under cold water to remove excess salt, then drain well and pat dry. Dry cucumbers help keep the dressing bright rather than watery.

6. 6

   Add the cucumbers and chopped cilantro to the dressing. Toss thoroughly until the dressing clings to the craggy cucumber surfaces.

7. 7

   Transfer the salad to a serving bowl. Scatter the chopped peanuts over the top and serve immediately, preferably alongside grilled meat, poultry, seafood, or satay.

Notes

The source page indicates that the full recipe is membership-gated, so the ingredient quantities and detailed method above are reconstructed estimates rather than a direct extraction. Serve soon after dressing for the best crunch. Adjust the chilies for heat.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• refreshing
• no-cook
• Thai-inspired
• make-ahead component