Market Recipe: Sweet & Spicy Smashed Cucumber Salad

By Market Chef Maggie Perkins
Yield: 4 servings


8 small pickling cucumbers •Kosher salt
3 T toasted sesame oil
½ cup seasoned rice vinegar
1 tsp-1 tbsp fish sauce (to taste)
1 tsp sugar, to taste
4 red or green Thai chiles, halved lengthwise keeping stem end intact, or 1 serrano chile, thinly sliced
1 bunch radishes, thinly sliced
1 bunch basil, chopped


Gently smash cucumbers with a rolling pin or or a solid whack to the flat blade of a heavy knife just to break open. Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt, and cover with ice. Set aside for at least 30 minutes and up to 1 hour.

Meanwhile, whisk together vinegar, fish sauce, and toasted sesame oil (adding oil in a slow, steady stream). Add chiles, garlic (if using), and sugar, to taste, in a medium bowl until sugar dissolves. Stir in sliced radishes and chopped fresh herbs. Let sit while cucumbers macerate.

Drain cucumbers. Add to bowl with dressing and toss several times to coat. 

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