Smashed cucumbers and shaved celery salad dressed with sesame-garlic-chili oil dressing….in case you needed something refreshing, healthy and flavorful.
Smash about 4-5 Persian cucumbers with a rolling pin or empty wine bottle—a couple whacks along the cucumber should do it. Cut or tear into bite-sized pieces. Place in a colander, sprinkle about a tsp. of kosher salt, toss to combine. This step is to drain out any extra moisture/liquid from the cucumbers. Put colander over a bowl or sink.
Meanwhile, thinly shave about two stalks of celery using a mandoline or some bad-ass knife skillz. Place in a large bowl and set aside.
In a small bowl, whisk together a heaping tbsp of tahini with about 2 tbsp of toasted sesame oil until well combined. Add a splash of Chinkiang or rice vinegar, a bit of hot water and stir to thoroughly combine. Continue to add in small amounts of hot water until you achieve the consistency you like. Stir in a crushed garlic, a splash of soy or fish sauce, ground Sichuan peppercorns and a spoon of chili oil with the crispy sediments. Adjust the amount of fish sauce and vinegar to taste.
Give the salted cucumbers a quick rinse and gently pat dry in a dish towel. Add to the bowl with the celery. Drizzle sesame/tahini dressing over the vegetables, toss to incorporate. Add in more chili oil to taste. Sprinkle with sesame seeds and a thinly sliced bird’s eye chili pepper if you’d like.
A riff on a @bonappetitmag smashed cucumber salad recipe 🥒