Smashed Asian Cucumber Salad
A refreshing and vibrant salad featuring smashed cucumbers in a tangy and slightly sweet dressing, perfect as a quick and healthy side dish.
Ingredients
For the salad
- 4 pieces Persian cucumbers or 2 English cucumbers Slightly sweeter and crunchier than other varieties.
- 1/2 teaspoon sea salt Helps draw out excess water from cucumbers.
- 2 tablespoons soy sauce Offers savory umami flavor.
- 1 tablespoon rice vinegar Provides tartness.
- 1 teaspoon sesame oil Adds nutty richness.
- 1 teaspoon chili oil Infuses the salad with a gentle spiciness.
- 2 cloves garlic, finely minced or grated Enhances the salad with aromatic warmth.
- 1 tablespoon sugar or honey Balances savory and tart components.
- 2 pieces green onions, finely sliced Adds freshness and mild onion flavor.
- 2 tablespoons chopped fresh cilantro Introduces herbal brightness.
- 1 tablespoon toasted sesame seeds For crunch.
- 1/2 teaspoon crushed red pepper flakes (optional) For a spicier kick.
Instructions
Preparation
- Smash the cucumbers by placing them on a cutting board and gently smashing them with the flat side of a chef’s knife. Cut into bite-sized pieces.
- Sprinkle salt evenly over the smashed cucumbers and place them in a colander for about 10 minutes to draw out excess water.
- In a mixing bowl, combine the soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, and sugar or honey. Mix well.
- Pat the cucumbers dry and transfer them to a large mixing bowl. Add sliced green onions and cilantro, then pour the dressing over the top. Toss gently.
- Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and crushed red pepper flakes if desired. Serve immediately or chill for up to 30 minutes.
Notes
For best flavor, allow the salt to draw out moisture for at least 10 minutes. Consider adding toasted peanuts or cashews for extra crunch.