Sometime last Summer, Eric walked into the grocery store with a short list of consumables to pick up. As often happens, he spied a food item on special that day and bought a package along with the rest of the produce he went to the store to get. And we have been buying those mini cucumbers ever since! They add a satisfying and refreshing crunch to our lunch salads and so many other dishes.
Also known as Persian cucumbers, these petite gems are thin-skinned and nearly seedless. They only grow to about five or six inches long and remain quite narrow. They are extra crisp rather than watery, and have a mild, sweet flavor. They are great in traditional salads and have so many more uses as well.
One way we are using these tasty, tiny cukes is in an unconventional chicken salad recipe. Shredded chicken and the smashed and salted cucumbers are combined then dressed in a sweet and spicy dressing. The rice vinegar, sesame oil, and soy sauce in the dressing gives the dish an Asian flair. Despite the smashing of the cucumbers before being incorporated into the dish, they still retain their crisp crunch factor. Hot days were made for cool dishes like this!
Smashed Cucumber & Chicken Salad
Smashed Cucumber and Chicken Salad (adapted from cooking.nytimes.com) Total Time Required: 40 minutes, Prep Time: 10 minutes, Cook Time: 30 minutes, Yield: 2 to 4 servings
Ingredients:
- 6 thin-skinned small cucumbers, about 12 – 14 ounces
- 1/2 teaspoon fine sea salt
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 pound coarsely shredded cooked chicken, about 2-1/2 cups
- 2 tablespoons chopped fresh cilantro
- 1/2 to 1 teaspoon red-pepper flakes
- 2 teaspoons toasted white sesame seeds
Directions:
Trim off the ends of the cucumbers and halve them lengthwise. Place the flat side of each piece on the chopping board and, using the back of a chef’s knife or the flat side of a meat tenderizer, smash the cucumbers to flatten them.
Smash the cukes to flatten them.
Break the flattened cucumbers in to smaller pieces by hand, then place them in a colander set over a large bowl. Mix in the salt and refrigerate the cukes for 20 minutes to chill and drain.
Salt the cukes and allow them to drain in the fridge.
Remove the cucumbers from the refrigerator. In a large bowl, whisk together the vinegar, sesame oil, soy sauce, and honey.
Whisk together the dressing ingredients.
Transfer the drained, smashed cucumbers and the shredded chicken to the bowl with the dressing and gently mix well.
Add the cucumbers and chicken to the bowl with the dressing.
Top the salad with the cilantro, red-pepper flakes, and sesame seeds. Serve chilled.
Serve chilled.
Smashed Cucumber and Chicken Salad (adapted from cooking.nytimes.com) Total Time Required: 40 minutes, Prep Time: 10 minutes, Cook Time: 30 minutes, Yield: 2 to 4 servings
Ingredients:
- 6 thin-skinned small cucumbers, about 12 – 14 ounces
- 1/2 teaspoon fine sea salt
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 pound coarsely shredded cooked chicken, about 2-1/2 cups
- 2 tablespoons chopped fresh cilantro
- 1/2 to 1 teaspoon red-pepper flakes
- 2 teaspoons toasted white sesame seeds
Directions:
Trim off the ends of the cucumbers and halve them lengthwise. Place the flat side of each piece on the chopping board and, using the back of a chef’s knife or the flat side of a meat tenderizer, smash the cucumbers to flatten them. Break the flattened cucumbers in to smaller pieces by hand, then place them in a colander set over a large bowl. Mix in the salt and refrigerate the cukes for 20 minutes to chill and drain.
Remove the cucumbers from the refrigerator. In a large bowl, whisk together the vinegar, sesame oil, soy sauce, and honey. Transfer the drained, smashed cucumbers and the shredded chicken to the bowl with the dressing and gently mix well. Top the salad with the cilantro, red-pepper flakes, and sesame seeds. Serve chilled.