Rachel was born in Szechuan China before moving to the United States many years ago to start a business and a family. Rachel has a gift of creating quick and easy meals that rival the best Chinese restaurants this side of Szechuan. What I admire most about my Rachel’s style of cooking is her creative ability to use whatever ingredients are occupying her refrigerator and turn them into a magnificent meal in minutes. Rachel’s cooking is uncomplicated, incorporates basic ingredients, and results in savory, mouthwatering meals without the preservatives and absolutely no MSG!
Recently, Rachel taught me to make her Chinese Smashed Cucumbers marinated in a delightful little sauce that takes a simple cucumber to a whole new level. This recipe is easy to make and pairs perfectly with fish, beef, lamb, or your favorite poultry recipe. What I find most intriguing about this recipe is the technique of smashing the cucumbers to enhance flavor and soften the meat. This approach creates a uniquely delicious salad or side dish perfect for lunch, dinner, or appetizer.
Find more of my Asian-inspired recipes here:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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|Prep Time||10 minutes|
|Passive Time||30 minutes|
- 2 medium cucumbers, smashed and chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1 teaspoon Premium soy sauce or Tamari
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- Cut off the ends of the cucumber and discard. Using the side of your cutting knife, pound one side of the cucumber to partially smash and break the skin, softening the meat inside. Roughly chop into 1/2-inch pieces and transfer to a large bowl.
- In a small bowl, mix the garlic, salt, sugar, soy sauce, vinegar, and sesame oil. Pour over cucumbers and toss. Refrigerate for 30 minutes.
- Top with sesame seeds just before serving.
- Use cucumbers with thinner skins. Smashing cucumbers before adding ingredients brings out the flavor of the cucumber and makes it softer to eat.
- Refrigerating for 30 minutes helps to infuse flavors.
- This is an excellent salad to serve with oily foods because it helps to balance out the grease.
- This salad is refreshing and feels good to eat.
Recipe by Rachel Huang for www.culinarybutterfly.com