Smashed Cucumber Salad, Five Ways

Video Description

Smashed Cucumber Salad is one of the easiest and most delicious side dishes. Whenever I can't think of what to make with a meal, it's my go-to solution. Here are five variations on the classic Smashed Cucumber Salad that'll have you covered for any situation. They're made with simple everyday ingredients and span multiple cuisines, from Chinese to Indian to Mediterranean. Make these part of your menu this summer! Come say hi on Instagram! https://www.instagram.com/sheldoskitchen/ __________________________________________________ Smashed Cucumber Serves: 2 people as a side dish - 1 large English cucumber or 5-6 mini cucumbers (~350g) - 1/2 tsp (3g) fine sea salt / table salt - 1/2 tsp (2g) sugar 1. Cut ends off cucumber. Use a rolling pin or other heavy object to smash the cucumber until it splits apart. 2. Trim into long strips if necessary. Cut into bite-sized pieces. 3. Transfer to a bowl. Toss with salt and sugar. Let sit for 15 minutes. 4. Drain off excess liquid before using in salad. ~~~~~~~~~ The Classic (Tart & Garlicky) - 1x Smashed Cucumber - 1 tbsp (15g) vinegar (Chinkiang black vinegar, balsamic, rice, apple cider etc) - 1 tsp (5g) soy sauce - 1 tsp (4g) sesame oil - 2 tsp (9g) chili oil - 1/4 tsp sugar - Large pinch MSG - 2-3 cloves garlic, grated or pressed - Sesame seeds, for garnish (optional) 1. Mix together all the sauce ingredients. Toss with cucumber. Garnish with sesame. ~~~~~~~~~ The Scallion Oil (Savoury & Oniony) - 1x Smashed Cucumber - 3 scallions, finely chopped (divided: 2 in oil and 1 as garnish) - 1 tbsp (9g) toasted sesame - 1 clove garlic, grated or pressed - 3 Thai chilis, finely chopped (1 whole, 2 w/ seeds removed. Sub: milder chili) - 1/2 tsp (2g) sugar - 1/4 tsp Sichuan peppercorn OR black pepper - 2 tbsp (28g) neutral oil (vegetable, canola, etc) - 1 tbsp (24g) oyster sauce - 2 tsp (8g) sesame oil - 1 tsp (5g) vinegar (any kind) - 1 tsp (5g) soy sauce 1. To a heat-proof bowl, add 2 chopped scallions, sesame, garlic, chilis, sugar, and Sichuan peppercorn. 2. Add oil to a small pan. Heat on medium until the oil is just beginning to smoke. Immediately (and carefully) pour the hot oil over the ingredients in the bowl. 3. Add oyster sauce, sesame oil, vinegar, and soy sauce. Stir together until combined. 4. Toss with the cucumber. Garnish with the remaining scallion and more chili (if desired). ~~~~~~~~~ Sheldo’s Special (Spicy & Nutty) - 1x Smashed Cucumber - 2 tbsp (32g) Chinese sesame paste OR peanut butter - 2 tsp (8g) sesame oil - 1-1/2 tsp (6g) sugar - Large pinch MSG (optional) - 2 cloves garlic, grated or pressed - 2 tbsp (28g) chili oil (1 tbsp oil + 1 tbsp sediment) - 1 tbsp (15g) soy sauce - 1 tbsp (15g) vinegar (any kind) - 1/3 cup (50g) roasted peanuts - 1/2 cup (15-20g) cilantro 1. Combine sesame paste/peanut butter, sesame oil, sugar, MSG, garlic, and chili oil. Stir to thin out the nut butter. Add soy sauce and vinegar. Stir together until smooth. Toss with cucumber. 2. Chop peanut and cilantro together until finely minced. Add 2/3 of the peanut/cilantro mix into the salad itself. Mix. 3. Garnish with the rest of the peanut/cilantro topping. ~~~~~~~~~ “Raita” (Yogurty & Spiced) - 1x Smashed Cucumber - 1/4 tsp cumin seed, toasted & ground (sub: 1/4 tsp pre-ground cumin) - 1/4 tsp coriander seed, toasted & ground (sub: 1/4 tsp pre-ground coriander) - 3 tbsp (45g) yogurt - 1 tbsp (15g) lemon or lime juice - 1 tbsp (2g) chopped mint - 1 tbsp (2g) chopped cilantro - 1 jalapeño, finely chopped - 1/4 tsp (1.5g) fine sea salt / table salt - 2-3 tbsp (~15g) chopped red onion 1. Add whole cumin and coriander to a small pan. Heat over medium, stirring constantly, until the spices begin to smell fragrant, about 3 minutes. Grind into a fine powder w/ mortar & pestle or spice grinder. 2. Combine yogurt, the toasted spices, plus the rest of the ingredients. Toss with the cucumber. Garnish with additional mint & cilantro. ~~~~~~~~~ The Greek (Fresh & Herby) - 1x Smashed Cucumber - Zest of 1/2 lemon - 1 clove garlic, grated or pressed - 2 tbsp (30g) lemon juice - 4 tbsp (56g) extra-virgin olive oil - 1/2 tsp dried oregano - Black pepper to taste - 1/4 tsp (1.5g) fine sea salt / table salt - 2-3 tbsp (~15g) chopped red onion - 1/2 cup (75g) cherry tomatoes, halved - 1/4 cup (~10g) roughly chopped mint - 1/4 cup (~10g) roughly chopped dill - Feta (optional) 1. Combine lemon zest, garlic, lemon juice, olive oil, dried oregano, black pepper, and salt. Vigorously whisk until the dressing emulsifies, turning opaque and creamy. 2. Toss cucumber with the sauce. Add in red onion, cherry tomatoes, mint, and dill. Gently stir together. Serve with additional sprigs of dill and crumbled feta (if desired) __________________________________________________ Chapters 00:00 Five Smashed Cucumber Salads 00:38 Prep Cucumber 01:25 The Classic 02:10 The Scallion Oil 03:21 Sheldo's Special 04:31 The Raita 05:27 The Greek 06:22 Outro