Smashed Sambal Cucumber Melon Salad

Using English cucumbers, I applied the traditional Chinese technique of smashing them for this recipe, which helps to slightly soften the vegetable while still retaining its crunchy exterior. The smashed cucumbers and the sweetness of the melon with the spiciness of the Indonesian chili sauce makes this trio a refreshing yet spunky salad for the summer. Finishing with some torn seaweed sheets adds the slightest saltiness that this dish craves. Check it out below.

Total Time: 40 minutes

Yield: 4-6 Servings

Ingredients

4½ cups of cubed honeydew (about ½ of a honeydew)

2 medium cucumbers (about a pound and a half)

1 tbsp Sambal

1 tsp grated ginger

1 tbsp honey

2 tsp unrefined coconut oil

2 tbsp rice vinegar

2 tbsp lime juice

1 clove of grated garlic

1 tsp fish sauce

1 tsp salt

Garnish with 2-3 sheets of Roasted Seaweed Snack with Sea Salt, torn into small pieces

Directions

1. Cut the cucumbers crosswise into thirds. Cut each one in half lengthwise.

2. On a cutting board, place the cucumber face side down and with the blade of a knife flat on top, smash down to allow the skin to crack and the cucumber to flatten. Cut into 1” pieces. Discard the residual seeds.

3. Place the cucumbers in a colander set in a sink and sprinkle a generous pinch of salt and a generous pinch of sugar. Let sit for 10-15 minutes. Shake out the excess water and put into a serving bowl with the honeydew.

4. In a medium bowl, whisk together the dressing ingredients.

5. Add about half of the dressing to the cucumbers and honeydew and gently toss. Add another few tablespoons, toss again, and then add the rest. Season to taste. Garnish with the crumbled seaweed and serve.