I always order Chinese takeout on Friday nights. It’s my little reward for cooking the entire week, and it’s also a way to support local restaurants during the pandemic.

My standard order is veggie dumplings, sauteed green beans, braised eggplant and steamed rice. But last week I added a new dish: smashed cucumber salad. Oh, my word! It was delicious. It’s salty, sweet and a bit nutty from the sesame oil. And the at-home version is pretty easy to make when I get back to cooking.

Sweet and Sour Cucumber Salad

Serves 2 to 4

1 to 2 English cucumbers

1/2 teaspoon salt

2 teaspoons brown sugar

1 tablespoons rice vinegar

1 teaspoon soy sauce

1 teaspoon sesame oil

1 garlic clove, minced

2 teaspoons toasted sesame seeds

Small handful of chopped cilantro

1. Split the cucumber in half and cut diagonal into 1/4-inch slices. Place the sliced cucumber in a colander (over a bowl or in the sink), sprinkle with salt and toss. Let stand for 15 minutes to drain out some of the liquid in the cucumbers.

2. Meanwhile, in a serving bowl, whisk together sugar, vinegar, soy sauce, sesame oil and garlic until sugar has dissolved. Add in the drained cucumbers and toss well. Garnish with sesame seeds and cilantro.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.