Maple-Miso Smashed Cucumbers for a Crunchy Summer Side Dish

I’ve never met a smashed cucumber I didn’t love, and Casey Elsass’s Maple-Miso Smashed Cucumbers are exactly the kind of no-cook recipe I want on repeat all summer. Persian cucumbers get halved, scooped, smashed, salted, and tossed with vinegar, then left to sit so they give up some of their water instead of diluting the dressing later. The key reason the final salad tastes punchy instead of watery. The dressing is the real magic: more vinegar, maple syrup, white miso, sesame oil, red pepper flakes, and sesame seeds. The maple softens the sharp vinegar, the miso brings salty depth, and the sesame oil rounds everything out so it tastes like more than just cucumbers in a bowl. It’s crunchy, tangy, a little sweet, and exactly what I’d bring to every cookout from now until Labor Day. Book: What Can I Bring, page 89Rating: 5/5 How Easy Is That – Skill Level: EasyStore-Bought Is Fine: White miso Recipe is not online. The post Maple-Miso Smashed Cucumbers for a Crunchy Summer Side Dish…