crushed

cukes

with Chile-Lime Dressing

TOTAL TIME

15 MIN

Serves 4

Cucumbers are way more versatile than most people think—for instance, I adore them quickly sautéed with thin strips of pork. Even when it comes to salads, there are some new ideas to try. My favorite method is to lightly crush cucumber halves, then tear them into large chunks with my hands, Incredible Hulk–style. Not only is it super fun, but the pieces soak up the dressing better than thin slices would while remaining refreshing and crisp. So give this recipe a try—and give your knife a rest.

• 6 Persian cucumbers, rinsed and patted dry
• 2 tablespoons fresh lime juice
• 2 teaspoons canola or vegetable oil
• 2 teaspoons sambal oelek or other Asian chile sauce
• 1 teaspoon toasted sesame oil
• 1 cup small or torn large fresh basil leaves (use Thai basil, if you can find it!) (optional)
• 2 scallions, thinly sliced on an angle (optional)
• Kosher salt

On a work surface, cut the cucumbers in half crosswise. Work with one cucumber half at a time: Place a large knife flat on top of a cucumber half with the blade facing away from you and then lightly crush with your other hand. Repeat with the remaining cucumber halves, then tear the crushed cucumbers into chunks and transfer to a serving bowl.

In a small bowl, whisk together the lime juice, canola oil, sambal oelek, and sesame oil. Spoon the dressing over the crushed cucumber chunks and toss to coat. Fold in the basil and scallions and season with salt. Serve right away.