Smashed Cucumber

6 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
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.