Smashed Cucumber, Sesame and Chilli Crisp Salad
Smashing cucumber instead of slicing it gives rough, craggy edges that soak up dressing. This salad is all about contrast: cold, crisp, sharp, salty, a little numbing and a lot of crunch.
- Vegan
- Contains sesame
- Contains soya
Method
Lay the cucumbers on a board and bash each one firmly with a rolling pin or the flat of a large knife until they split. Tear or cut into bite-sized chunks.
Toss the pieces with the salt and sugar in a colander set over a bowl. Leave for 10–15 minutes so excess water drains away, then pat dry.
Whisk the soy, vinegar, sesame oil, garlic and sugar until the sugar dissolves.
Toss the cucumber with the dressing in a shallow bowl and let it sit for a couple of minutes.
Spoon the chilli crisp over the top and scatter with sesame seeds, spring onions and coriander. Serve cold.
Serving ideas
Superb alongside grilled fish, steamed rice or noodles, or as a cooling, noisy side to anything rich and fried.
•Variations
Make it yours
Add a fruit
Chunks of ripe watermelon or pear are a surprising and delicious partner.
Add crunch
Crushed roasted peanuts or crispy shallots give an extra layer.
Dial down the heat
Use a mild chilli oil or skip the crisp and add a little toasted sesame paste.
