Best Smashed Cucumber Salad Recipe with Soy Sauce Dressing

food52.com

Mongooseblob

1 garlic clove, peeled and grated

2 tablespoons soy sauce

2 tablespoons seasoned rice wine vinegar

1 tablespoon plus 2 teaspoons lime juice

1 tablespoon plus 1 teaspoon sesame oil

1 pound Japanese cucumbers (you can substitute Persian if you can’t find Japanese)

2 kiwis, halved, scooped, and cut into ½ inch cubes

1 large Asian pear, peeled, cored, and cut into ½ inch cubes (you can substitute a Honeycrisp apple if you can’t find) (about 2 cups of cubes total)

3 French breakfast radishes (can substitute round radishes if you can’t find breakfast), scrubbed, trimmed, and sliced thinly with a knife or mandoline

½ cup raw, roughly chopped cashews

3 teaspoons sesame seeds

2 tablespoons olive oil

2 tablespoons drained capers in brine, patted dry

3 scallions, rinsed and trimmed (greens and whites) and then finely chopped, divided

1 small handful of cilantro leaves, about ⅓ cup loosely packed, rinsed and patted dry (optional)

Directions at food52.com

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