Crushing the cells of the cucumber is a widely used technique all over Asia. The bashing of the cool cucumbers produces a different flavor profile than just slicing and this new flavor gets along smashingly with the chili oil. (See what I did there?)
1tablespoonAllulose* or preferred low carb sweetener
6Persian cucumbersor 2 large cucumbers
1tablespoontoasted sesame oil
1tablespoonSoy Sauce* to taste for saltiness
In a small pot, heat olive oil until shimmering then remove from heat.
Meanwhile, in a medium glass bowl or jar, combine all other dressing ingredients. Slowly pour hot oil over the spices, letting it sizzle through slowly and be careful not to burn yourself. Mix to incorporate fully and let cool.
Have fun smacking each cucumber on all sides with a rolling pin until they start to burst at the ends. Cut each cucumber into bite sized pieces.
In a large bowl, toss smashed cucumbers with chili oil, sesame oil, and soy sauce until evenly combined, then season with salt to taste if needed.Garnish with red chili pepper if desired.
Serving: 1/4 recipe | Calories: 387kcal | Carbohydrates: 7g | Protein: 2g | Fat: 40g | Sodium: 308mg | Fiber: 2g | Net Carbs: 5g | Fat Ratio per Serving: 93.02% | Protein Ratio per Serving: 2.07% | Carb Ratio per Serving: 5.17%
Spicy Smashed Cucumber Salad https://castleinthemountains.com/smashed-cucumber-salad-recipe/ July 3, 2021