Cucumbers With Pickled Ginger–Scallion Sauce

• servings: 4 servings

Ingredients

5 mini seedless, Persian, or other small cucumbers (about 12 oz.)

3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

6 scallions, thinly sliced

1 6.7-oz. jar pickled sushi ginger, drained, coarsely chopped

¼ cup vegetable oil

3 Tbsp. sherry vinegar or red wine vinegar

3 Tbsp. soy sauce

½ bunch cilantro leaves with tender stems only, coarsely chopped

Directions

Gently smash 5 mini seedless, Persian, or other small cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 1" pieces and place in a medium bowl. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let sit at least 5 minutes and up to 1 hour.

Mix 6 scallions, thinly sliced, one 6.7-oz. jar pickled sushi ginger, drained, coarsely chopped, ¼ cup vegetable oil, 3 Tbsp. sherry vinegar or red wine vinegar, 3 Tbsp. soy sauce, and remaining 2 tsp. Diamond Crystal and 1¼ tsp. Morton kosher salt in a small bowl to combine.

Squeeze cucumbers thoroughly and drain off excess liquid. Pour pickled ginger–scallion sauce over and toss to coat. Transfer salad to a platter and top with ½ bunch cilantro leaves with tender stems only, coarsely chopped. Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.