Best 2 Smashed Cucumbers With Cumin Tahini Recipes
**Smashed Cucumbers with Cumin Tahini: A Refreshing and Flavorful Appetizer**
Smashed cucumbers with cumin tahini is a refreshing and flavorful appetizer or side dish that is perfect for any occasion. The combination of crisp cucumbers, creamy tahini, and aromatic cumin creates a delightful medley of textures and flavors that will tantalize your taste buds. This easy-to-make dish is also incredibly versatile, as you can adjust the ingredients to suit your preferences. Whether you prefer a milder or spicier version, this recipe has you covered. Additionally, we provide variations for those who want to add a crunchy topping or a tangy dressing to elevate the flavors even further. With its vibrant colors and irresistible taste, smashed cucumbers with cumin tahini is sure to be a hit at your next gathering.
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
SMASHED CUCUMBER SALAD
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
- Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
- Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
- Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
- Place cucumbers in serving bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.5 calories, Carbohydrate 3.5 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 530.2 mg, Sugar 1.7 g
Tips:
- Choose the right cucumbers: Use fresh, firm cucumbers that are not too ripe. English cucumbers are a good choice because they have fewer seeds and a milder flavor.
- Slice the cucumbers thinly: This will help them absorb the marinade more easily.
- Use a flavorful marinade: The marinade is what gives the cucumbers their flavor, so make sure to use a combination of spices and herbs that you enjoy. The recipe in the article uses cumin, garlic, lemon juice, olive oil, and fresh herbs.
- Let the cucumbers marinate for at least 30 minutes: This will give them time to absorb all of the flavors from the marinade.
- Serve the cucumbers chilled: This will help to enhance their refreshing flavor.
Conclusion:
Smashed cucumbers with cumin-tahini sauce are a delicious and refreshing appetizer or side dish. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for something light and healthy to serve, give this recipe a try!
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