Smashed Cucumber & Red Onion Salad
This salad provides a cold, acidic crunch that cuts through the richness of the pork loin and the sweetness of the honey-brown sugar marinade. The "Why" Behind the Smash Smashing or salting the cucumbers is the secret to a great salad. Smashing creates craggy edges and open "pores" that allow the rice vinegar dressing to cling better and soak deep into the vegetable. Using the salt-and-drain method ensures your salad stays crunchy and flavorful instead of getting watery. Perfect Flavor Counterpoints This salad serves as a classic "palate cleanser." The sharp red onion and tangy vinegar provide
Dinner · Ryan Johnson's Kitchen
Prep 15 min · Cook 30 min · Total 45 min · Serves 4
Ingredients
- 2 large English cucumbers
- 1/2 red onion
- 3 tbsp rice vinegar
- 1 tbsp honey or agave
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Slice the cucumbers into thin rounds. (Tip: For better flavor absorption, place the slices in a bowl with a pinch of salt for 10 minutes, then drain any excess water before dressing).
- In a small bowl, whisk together the vinegar, honey, sesame oil, and red pepper flakes until the honey is dissolved.
- Add the sliced cucumbers and red onions to a large bowl. Pour the dressing over the top and toss well to coat.
- Let the salad sit in the refrigerator for at least 20 minutes before serving. The flavors develop as it sits and the onions soften slightly in the vinegar.