A great healthy, refreshing side or snack! Smashing the cucumber opens it up in a way that really lets the flavors of the dressing meld into the flesh. This recipe is very versatile, including leaving out the spicy oil altogether (sub Garlic or more sesame oil) so find the ingredients/combos you like best.

 

• 1 large cucumber or 2-3 smaller Persian cucumbers
• 1 tsp kosher salt
• 2 tsp Hot Chili or Habanero EVOO
• 2 Tbsp Rice Wine Vinegar
• 1 Tbsp miso paste or soy sauce (both great variations)
• 2 cloves garlic, minced (optional, or splash of Garlic EVOO)
• 1 tsp sugar, agave syrup, or tiny bit of stevia (tip of toothpick tiny) (optional)
• 1 Tbsp toasted sesame seeds, or few drops of toasted 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 a 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—it's even better an hour later or the next day!