Smashed Cucumber Salad with Coconut Thai Toppers

By Julia Sherman

June 21, 2024

Prep Time

15 minutes

Serves

3–4

Ingredients

FOR THE DRESSING-

Lime Juice1/3 cup (80 ml), fresh

Coconut Sugar2 1/2 tsp

Fish Sauce1 1/2 tsp

Rice Wine Vinegar1/4 cup (60 ml), seasoned

Serrano Peppers1, minced

Orange Zest1/2 tsp

Toasted Sesame Oil1 tsp

Garlic1 small clove, smashed

FOR THE SALAD-

Persian Cucumbers6 cold

Kosher Salt1 tsp

Salad for President Thai Coconut Crisp Salad Toppers1/4 cup

Mint3, sprigs fresh

Maldon Saltto taste

Steps

To make the dressing, combine all ingredients in a small bowl, adding smashed garlic clove at the end. Let the garlic infuse the dressing as you prepare the rest of the ingredients.
Slice off the ends of each cucumber and discard. Using the broad side of a chef’s knife, smash the cucumbers to flatten, then slice on the bias into 1” pieces. Gently tear the pieces with your fingers and transfer the cucumbers to a colander over a bowl or in the sink. Sprinkle all over with Kosher salt and let the cucumbers sit for ten minutes. Transfer to a clean kitchen towel and pat them dry before placing them in a serving bowl with the minced chile.
Remove the garlic from the dressing and discard. Spoon the dressing generously over the cucumbers and toss. Add the salad toppers and the mint leaves, season with Maldon salt to taste and serve immediately.