Spicy Smashed Cucumber Salad

Spicy Smashed Cuc salad

For those of you who like spice – this recipe is for you! The play of the heat from the red pepper flakes and numbing effect of Sichuan peppercorns (commonly used in Sichuan cuisine) makes this dish have an addictive quality. That, plus it’s easy to whip up AND when you have a glut of summer cucumbers on hand, it’s nice to try something new!

Yield: 2 to 4 servings

Smashed Cucumbers:
1 pound small cucumbers, Persian or Japanese, ends trimmed and halved lengthwise, seeds scooped out
1 tablespoon natural (unseasoned) rice wine vinegar
¾ teaspoon dark brown sugar
¾ teaspoon toasted sesame oil
¼ teaspoon kosher salt, plus more to taste
2 tablespoons roughly chopped dry roasted peanuts
1 scallion, ends trimmed, sliced thinly (white and light green part), optional

Place cucumbers flesh side down on a cutting board. Gently smash with the side of a large knife. Tear into bite sized pieces.

Place vinegar, sugar, oil and salt in a medium bowl. Stir to dissolve sugar and salt. Add cucumbers, peanuts and scallion (if using) and stir to combine.
Spiced Oil:
1 tablespoon grapeseed oil
1/8 teaspoon crushed red chili pepper (chili flakes)
2 teaspoons minced garlic
½ teaspoon Sichuan peppercorns

Place all ingredients in a small saucepan. Turn heat to medium low. Let cook, stirring occasionally, until garlic turns light brown, approximately 3 minutes. Remove from heat.

Pour spicy oil over cucumbers. Fold to combine. Adjust seasoning with salt and serve.

4 thoughts on “Spicy Smashed Cucumber Salad

  1. I really want to save this recipe to try when my cukes are ripe from the garden. That hasnt happened yet, and prob wont for a while. We plant them late so we arent over run with them, and pickles arent made on the hottest day of the year. But have plenty to make a delicious looking dish like this.

    I still do NOT understand why you wont allow us to save your recipies on Pintrest. It would also give you a TON more free exposure. I have a following Pintrest) that loves my collection of recipies, so many they are saved in categories, not just “recipes” The Only social media I participate with. Hope you are doing well Best, Liz (we met in S. Tahoe few yrs back) at your cooking demonstration.

    On Thu, Jul 11, 2019 at 11:01 AM Chef Nathan Lyon wrote:

    > Chef Nathan Lyon posted: ” For those of you who like spice – this recipe > is for you! The play of the heat from the red pepper flakes and numbing > effect of Sichuan peppercorns (commonly used in Sichuan cuisine) makes this > dish have an addictive quality. That, plus it’s easy to whi” >

  2. I really would love to try this recipe when my cukes come on,arent quite ready in the garden yet.. For some reason your site still wont allow me to save on Pintrest. Theres a LOT of ppl who like my recipes, and it would give you free exposure. Only social media I participate with, I hope u see the value in it

  3. nevermind, it worked this time I was able to save on Pintrest 2nd try and Im REALLY excited This recipe reminds me of the Thai recipe for cucumber salad. Yummmm.

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