The Cucumber

Santa Barbara, it’s sunny and finally summer and all I want are cooling foods. The Farmers Market is bursting with produce, but what jumped out this week is the cucumber. Its many varietals with English, Kirby, and Persian being the ones easiest to find. They each have their specific usage but can easily be substituted for the others. Growing up, my Jewish grandfather and I would make Kirby cucumbers into half sour and full sour pickles. They definitely hold a special place in my heart. The Persian cucumber is one of my daughter’s and my favorite beach snacks, sprinkled with Maldon sea salt and taken to the beach. The result is crisp, salty, and lightly pickled. The English, and the one we are using in the kitchen today, is longer, seedier, and very common. 

Cucumbers are a great hydrating food. They are also high in Vitamin K, which is awesome for supporting bone health. Cucumbers are a high antioxidant, flavonoid, and tannin food, which help to reduce the risk of chronic disease and blocks harmful free radicals. When the peel of the cucumber is eaten, they provide dietary fiber, which is great for keeping us regular and improving gut health. 

The recipe we will be making today is a traditional Chinese smashed cucumber. You can easily find the ingredients at your local Asian market or online. The spice content is up to you, but I love these super spicy! And the crispy shallots are found in your specialty market as well. 

Asian Smashed Cucumber Salad with Crispy Shallots (Sides)

Yield: 4 Servings 

2 English cucumbers 
6 garlic cloves, smashed 
2 tablespoons Chinese Black vinegar 
2 tablespoons light soy sauce 
1 teaspoon raw sugar 
1 tablespoon toasted sesame oil 
1 teaspoon kosher salt 
1 tablespoon crispy chili oil, such as Momofuku brand 

Directions

1. Wash the cucumber. Cut off the two ends and smash with the side of a large kitchen knife, then cut diagonally into bite size pieces. Transfer to a medium bowl. 

2. Mix in the smashed garlic, black vinegar, soy sauce, sugar, sesame oil, and salt. Toss to coat.

3. To serve, top with the crispy shallots.