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Cooking 101
We learned about smashing cucumbers from one of our instructors at the cooking school and never looked back. Smashing and salting the cucumbers beforehand draws out their water content and keeps them super crisp. Once dressed, they soak up the dressing flavors without watering it down.
Chef Tip: The liquid leftover from salting the cucumbers makes a delicious drink, pour it over ice and add the juice from a whole lemon or lime for a refreshing salted cucumber and citrus-ade.
4 Persian cucumbers or 1 English cumber
Salt
About 2 cups of green beans, trimmed
2 Tbsp toasted sesame oil
A pinch of chili flakes
1 Tbsp rice wine vinegar
4-5 scallions, sliced lengthwise
2 Tbsp toasted sesame seeds
Lightly smash the cucumbers with a rolling pin and cut them into bite-size pieces. Toss them with a pinch of salt in a medium bowl and let it sit for about 15-20 minutes
Meanwhile, place the green beans in a zip-lock bag, seal, and smash them with the rolling pin until most of the beans are split open and bruised
Prepare the vinaigrette by whisking together ½ pouch of Gingery miso sauce with the sesame oil, chili flakes, and the vinegar. Add salt to taste
Add the dressing to bag and toss with the beans to coat them evenly
Drain the cucumbers and add them to the bag with the beans. Shake gently to combine. Transfer the salad to a plate and garnish with the scallions and sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
Calories = 130
Total fat = 9g
Total carbohydrates = 11g
Fiber = 2g
Protein = 2g
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