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Smashed Cucumber6 servings Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi |
| • | 2 tbsp. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 1 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 2 English cucumber |
| • | 2 cloves garlic, finely minced |
| • | 1 tsp. low sodium soy sauce |
| • | 1 tsp. sesame oil |
| • | 1 tsp. kosher salt, to taste |
| Method: | |
| 1. | Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a chef knife or Chinese cleaver) until cucumbers are slightly bruised. Remove from plastic. |
| 2. | Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide wedges. Transfer to a strainer set over a bowl. |
| 3. | Sprinkle cucumber with salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl. |
| 4. | Place minced garlic, Mandarin/Tangerine Concentrate, Red Jalapeño Puree, Ginger Puree, low sodium soy sauce and sesame oil in a large bowl. Whisk together thoroughly. |
| 5. | Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle. |
| 6. | Place cucumbers in serving bowl and garnish with sliced fresno chilies. |