Happy first day of Fall!!! I’m not quite ready to dive into all things pumpkin. Lately I’ve been having a love affair with cucumber, which I can only seem to bring myself to eat during the summer. I found myself at Trader Joe’s facing three types – Persian, English, and Kirby. I took the English one and made it Chinese.
My mom makes this recipe a lot, though I can’t remember her smashing the cucumber like I did. Whacking it is important, though, because it helps loosen the seeds and the skin – allowing it to absorb flavors in a way slices never could. I remember those waxy cucumber chunks in my steakhouse salad and shudder.
- 1 English Cucumber
- 1 Teaspoon Rice Vinegar
- 1 Teaspoon Tamari
- 3 Cloves Garlic
- 1/4 Teaspoon Sriracha
- Sesame Seeds
- Smash the cucumber using a heavy skillet or rolling pin. Cut into pieces and place in a colander over a bowl. Liberally salt the cucumber and leave in the fridge for 10 minutes. Discard the liquid that drains.
- Toss with the remaining ingredients and serve.