Spicy Sesame Smashed Cucumbers
- 1 large cucumber
- 1 tsp kosher salt
- 2 tsp Hot Chili or Habanero EVOO
- 2 Tbsp rice vinegar
- 1 Tbsp miso paste or soy sauce (both great variations)
- 2 cloves garlic, minced (optional)
- 1 tsp sugar or agave syrup (optional)
- 1 Tbsp toasted sesame seeds
Place the whole cucumber on a cutting board and place a chef’s knife, flat, on top. Using the heel of your hand, pound on the knife (carefully!) until the cucumber splits and breaks. Chop into bite size piece and transfer to a bowl. Sprinkle salt on top, toss and set aside for 30 minutes. This pulls water out of the cucumber so your dish isn't watery.
Meanwhile, whisk the remaining ingredients in a bowl. Set aside.
Drain the cucumber pieces and pat dry with a clean towel. Return to the bowl and toss to coat with the chili oil dressing and sesame seeds. Serve immediately or save for later - it's even better an hour later or the next day!
Note: If using a knife this way is uncomfortable for you, you can also use rolling pin or clean mallet to pound the cucumber.