Serves 6
Crushed cucumber is the latest in salad trends because it crisps up beautifully after salting. It also absorbs the dressing much more readily. In fact, crushed cucumber soaks up flavours like a sponge.
Recipe Category

You will need

1 large English cucumber
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette
1 T (15 ml) soy sauce
2 cloves of garlic, crushed
1 T (15 ml) sesame seeds, lightly toasted


Trim and discard ends from cucumber. Cut cucumber crosswise into three equal lengths. Place in a plastic bag. Using a meat mallet or small frying pan, firmly but gently crush cucumbers until they split lengthways into 3 to 4 spears each. Tear spears into rough pieces and transfer to a colander set over a bowl. Toss cucumbers with Seasoned Sea Salt and stand for at least 15 minutes or up to 30 minutes.

While cucumbers drain, whisk Vinaigrette, soy sauce and garlic together in a small bowl and stand for at least 5 minutes to allow flavours to blend.

Transfer cucumbers to a medium bowl and discard any extracted liquid. Add dressing and sesame seeds to cucumbers and toss to combine. Serve.