TIME: 20 MINUTES, SERVES: 4
Adapted from Bon Appetit
Persian cucumbers have become very popular among our customers and chefs. Their small size and thin skins make them perfect for easy snacking or quick prep. They are surprisingly sweet and crunchy, while still retaining a refreshing, cucumber flavor.
Smashing cucumbers (my new alt. rock band name) is fun! It is also a great way to involve kids in the kitchen. But it’s not just about fun and games—the craggy edges have more surface area for seasonings, packing every mouthful full of flavor.
5 - 6 small, Persian cucumbers
1 tsp. kosher salt, plus more to taste
2 scallions, trimmed, white and green parts sliced
2 tbls. rice wine vinegar
1/2 tsp. grated ginger
2 tsp. sesame seeds, toasted (a mix of white and black are nice)
Chili oil, to taste (look for a brand without additives or MSG—just chilies and oil preferably—or make your own!)
Tear cucumbers into bite size pieces.
Place the cucumbers plus 1 tsp. kosher salt in a colander, and let drain for 10 minutes.
Place sesame seeds in a small pan and toast until they start to pop, about 3 - 5 minutes. Stir to avoid burning, and remove from heat.
Transfer the cucumbers to a medium bowl and add rice wine vinegar and grated ginger. Toss to coat and adjust seasoning.
Transfer cucumbers to a serving dish, sprinkle with toasted sesame seeds and drizzle with chili oil.