Ice cream cones and popsicles are on heavy rotation right now. And no-cook meals are pretty much mandatory.
Not complaining, not complaining. *picturing May snowstorm*
Anyway, we’re working on staying as cool as cucumbers over here.
This twist on a Chinese smashed cucumber salad is cool, crispy, savoury, sweet, sour and a wee pinch spicy. All the elements of delicious.
If you’ve ever had a more traditional creamy cucumber salad you already know this, but pre-salting and draining the cucumbers is an essential step to keeping the cukes crispy and the dressing flavourful. All you’re doing is removing some excess water. It’s a simple step that makes a pretty big difference, so try not to skip it (we are notorious step-skippers which is why we’re kind of insisting here!)
The dressing comes together in a flash and we recommend you make a double or triple batch to drizzle over salads, use as a marinade or toss with some noodles later in the week.
Serve it alongside anything barbecued, like our Asian Grilled Chicken Breasts, a cool Peanut Noodle Salad, or eat them as a delicious snack paired with an icy summer cocktail while enjoying the sun on the back deck.
Just keep things cool would ya?
Erin and Dara0