Smashed Cucumber Salad with Salted Peanuts & Wasabi Peas
Taken from Smitten Kitchen Every Day by Deb Perelman.
Cut the cucumbers in half crosswise, then split lengthwise. Put on an apron and, on a solid work surface, lay the cucumbers cut side down and whack them firmly with flat side of a meat pounder or the bottom of a cast-iron skillet until the skin has torn and the seeds largely separate. Use your hands to swipe out any loose or lingering seeds, then tear or chop the cucumbers into rough 1 to 2 inch pieces. Toss in a bowl with 1 t salt and 2 T sake, then let sit in a colander set over a bowl for 10 to 15 minutes at room temperature, or up to a few hours in the fridge.
Discard the liquid in the bowl, wipe it out, and drop the cucumbers back into it. Pour in the rice vinegar, sesame oil, last t of sake, and salt and hot pepper flakes to taste. Scatter generously with crushed peanuts and wasabi peas, and eat immediately.
Ingredients
Directions
Cut the cucumbers in half crosswise, then split lengthwise. Put on an apron and, on a solid work surface, lay the cucumbers cut side down and whack them firmly with flat side of a meat pounder or the bottom of a cast-iron skillet until the skin has torn and the seeds largely separate. Use your hands to swipe out any loose or lingering seeds, then tear or chop the cucumbers into rough 1 to 2 inch pieces. Toss in a bowl with 1 t salt and 2 T sake, then let sit in a colander set over a bowl for 10 to 15 minutes at room temperature, or up to a few hours in the fridge.
Discard the liquid in the bowl, wipe it out, and drop the cucumbers back into it. Pour in the rice vinegar, sesame oil, last t of sake, and salt and hot pepper flakes to taste. Scatter generously with crushed peanuts and wasabi peas, and eat immediately.
Notes
