Description
Smashed Asian Cucumber Salad is a refreshing side dish that is crunchy, tangy, and a little spicy. Using a unique smashing technique, it enhances flavor absorption, making it a perfect palate cleanser.
Ingredients
Scale
2 large English or Persian cucumbers
1 tablespoon fine sea salt
2 cloves garlic, minced
1 inch fresh ginger, grated
1/4 cup rice vinegar (unseasoned)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon chili oil
1 teaspoon granulated sugar (optional)
1/2 teaspoon white sesame seeds, toasted (for garnish)
1 tablespoon fresh cilantro, chopped (for garnish)
Instructions
- Wash the cucumbers thoroughly, and smash each cucumber until it cracks open and flattens slightly
- Cut the smashed cucumbers into irregular 1-inch pieces
- Transfer the cucumber pieces to a colander, sprinkle with fine sea salt and let sit for 15-20 minutes
- Rinse the cucumbers under cold running water and pat them dry
- Make the dressing by combining garlic, ginger, rice vinegar, soy sauce, sesame oil, chili oil, and optional sugar in a bowl and whisk until combined
- Combine dried cucumbers and dressing in a bowl, toss gently, cover, and refrigerate for at least 30 minutes
- Garnish with sesame seeds and cilantro before serving
Notes
Taste the dressing before adding it to adjust flavors.
Use fresh garlic and ginger for the best flavor.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 95 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg