Smashed Cucumber with Tahini and Everything Chile Oil
"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil."
- Hetty McKinnon, To Asia, With Love
This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!
Makes 2-4 servings - Vegan and Gluten free
- 6 Persian cucumbers, trimmed
- 1 tablespoon Everything Oil or chile oil
- 2 teaspoons toasted sesame seeds (white, black or a combination)
- Handful of cilantro leaves
- Sea salt and black pepper
- To make the sesame dressing, whisk the tahini with 1-2 tablespoons of water until smooth. Add the sesame oil and stir until it's a thick pouring consistency (if it's too thick, add a little more water). Season with sea salt and black pepper.
- Lay the cucumbers on a cutting board. Using the side of a wide knife or a rolling pin, gently smack the cucumbers until they break apart (be careful, otherwise they will fly off the board). Tear or cut into bite-sized pieces. Place the smashed cucumber in a colander and sprinkle with a pinch or two of sea salt. Allow to sit for 10 minutes to draw out any excess water. Drain off any liquid and pat dry with paper towels or a clean tea towel.
- Place the cucumber on a plate and drizzle over the sesame dressing, followed by the everything or chile oil. Scatter with the sesame seeds and finish with the cilantro. Taste and, if needed, season with sea salt and black pepper.
Recipe from To Asia, With Love by Hetty McKinnon