Smashed Cucumber Salad with Peanuts, Scallions and Cilantro
Chinese, Salad
Ingredients
2 MEDIUM GARLIC CLOVES, FINELY GRATED
2 TEASPOONS FINELY GRATED FRESH GINGER
4 TABLESPOONS LIME JUICE
1½ TEASPOONS SRIRACHA
½ TEASPOON WHITE SUGAR
KOSHER SALT AND GROUND BLACK PEPPER
3 ENGLISH CUCUMBERS, TRIMMED AND PEELED
½ CUP ROASTED UNSALTED PEANUTS, FINELY CHOPPED
4 SCALLIONS, THINLY SLICED
1 SERRANO CHILI, STEMMED, HALVED, SEEDED AND THINLY SLICED
½ CUP LIGHTLY PACKED FRESH CILANTRO, FINELY CHOPPED
Directions
In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½ teaspoon salt. Set aside.
Place the cucumbers on a cutting board. With the flat side of a chef's knife or a rolling pin, hit the cucumbers until they split and crack.
Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.
In the same large bowl, combine the cucumbers, peanuts, scallions, chili and cilantro.
Add the dressing and toss to coat. Taste and season with salt and pepper.