Smashed Cucumber Salad

Ingredients

• 1/2 cup grapeseed oil
• 6 cloves garlic (minced)
• 1/2 teaspoon ground turmeric
• 1 teaspoon flaky salt (plus more for seasoning)
• 2 english cucumbers
• 2 green onions (thinly sliced)
• 3 Tablespoons rice wine vinegar (or white vinegar, plus more to taste)
• 1 teaspoon sesame oil
• Black pepper
• 1/2 cup fresh mixed herbs (cilantro, mint, dill, parsley)
• 2 teaspoons toasted sesame seeds
• 1-2 teaspoons chile crisp (or chili oil, optional)

Instructions

1. 1

   Heat the ½ cup grapeseed oil in a medium pot over medium heat. Add the 6 cloves garlic and cook, stirring occasionally, until the garlic is toasted and fragrant, 2 to 3 minutes. Add the ½ teaspoon ground turmeric and 1 teaspoon flaky salt and stir to combine. Remove from the heat; set aside.

2. 2

   Rinse 2 english cucumbers and pat dry. Cut crosswise into pieces about 2 inches long. Cut each piece in half lengthwise.

3. 3

   On a work surface, place a piece of cucumber cut side down. Using a meat mallet (or the flat side of a large knife) smash each piece until starting to break apart. Then, slice each smashed piece diagonally into bite-size pieces, leaving the seeds behind.

4. 4

   Place the cucumber pieces in a strainer and toss a pinch of flaky salt. Let drain for 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Discard any liquid.

5. 5

   Combine cucumbers, 2 green onions, 3 Tablespoons rice wine vinegar and 1 teaspoon sesame oil in a large serving bowl. Season with salt, pepper, and more vinegar. Drizzle with the toasted garlic oil. Sprinkle on the ½ cup fresh mixed herbs, 2 teaspoons toasted sesame seeds and 1-2 teaspoons chile crisp (if using).

6. 6

   Enjoy!