Spicy Sesame Smashed Cucumbers
- 1 large cucumber or 2-3 Persian Cukes
- 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, or splash of Garlic Oil)
- 1 tsp sugar, agave syrup tiny bit of Stevia (tip of knife tiny) (optional)
- 1 Tbsp toasted sesame seeds or few drops of sesame oil
Cut off the ends of the cukes, place the whole cucumber on a cutting board and place a chef’s knife, flat, on top. Using the heel of your hand, press on the knife (carefully!) until the cucumber splits and breaks. If using a knife this way is uncomfortable for you, use rolling pin, clean mallet, or heal of your hand to squish the cucumber. Chop into bite size piece and transfer to a bowl. Sprinkle salt on top, toss, and set in the sink in a mesh colander 30 minutes. This pulls water out of the cucumber so your dish isn't watery, concentrating the flavor.
Meanwhile, whisk the remaining ingredients in a bowl and set aside.
Pat cucumber pieces dry with a clean towel. Return to the bowl and toss to coat with the dressing and sesame seeds. Serve immediately or save for later -- it's even better an hour later-- or the next day!