Looking for a crisp, refreshing, and flavorful side dish? This keto-friendly Smashed Cucumber Salad is a fantastic choice! With crunchy cucumbers, a savory sesame-soy dressing, and a bit of heat, this dish comes together in no time and adds a burst of flavor to any meal.
Ingredients
- English cucumbers – These have a tender, edible skin and fewer seeds compared to regular cucumbers. If using standard cucumbers, peel and deseed them.
- Salt – Helps extract excess moisture, keeping the cucumbers crisp.
- Garlic – Fresh garlic enhances the flavor, so skip the pre-minced jarred versions.
- Rice vinegar – Use unsweetened rice vinegar for the best balance.
- Soy sauce – Adds a deep umami flavor to the dressing.
- Sesame oil – Brings a rich, nutty aroma that enhances the dish.
- Red pepper flakes – Optional, but a great way to introduce a little spice.
- Toasted sesame seeds – Adds a delicate crunch and a toasty flavor.
- Fresh cilantro – Brings a fresh, herbaceous note.
- Green onion – Cut diagonally for a more elegant presentation.
How to Make Smashed Cucumber Salad
- Trim off the ends and slice them in half lengthwise. Lay them flat on a cutting board and use the flat side of a knife or a rolling pin to smash them gently until they break open. Tear them into bite-sized pieces.
- Sprinkle the smashed cucumbers with salt and place them in a strainer. Let them sit for about 10 minutes to release moisture.
- Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
- Transfer the drained cucumbers to a bowl and drizzle the dressing over them. Toss well to coat everything evenly.
- Sprinkle the salad with toasted sesame seeds, chopped cilantro, and sliced green onions.
- Serve this immediately, but for a more developed flavor, let it sit in the fridge for at least 15 minutes before eating.
Step by step process
Chef’s Tips
- Stick with English cucumbers. Their crisp texture and fewer seeds make them ideal for this dish.
- Allow the salad to chill. This enhances the flavors as they blend together.
- Try topping it with crushed peanuts or crispy fried shallots for additional texture.
recommended
Make it a meal
This salad is a fantastic side for grilled chicken, pork, or tofu. It also pairs beautifully with stir-fried noodles, fried rice, or even spicy dishes, offering a cool and crunchy contrast to bolder flavors.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften slightly over time, but the flavors will become even more intense. Before serving again, give the salad a quick toss to redistribute the dressing.
Smashed Cucumber Salad
Ingredients
- 2 large English cucumbers
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
- 2 tablespoons fresh cilantro chopped
- 1 green onion sliced
Instructions
- Trim off the ends and slice them in half lengthwise. Lay them flat on a cutting board and use the flat side of a knife or a rolling pin to smash them gently until they break open. Tear them into bite-sized pieces.
- Sprinkle the smashed cucumbers with salt and place them in a strainer. Let them sit for about 10 minutes to release moisture.
- Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
- Transfer the drained cucumbers to a bowl and drizzle the dressing over them. Toss well to coat everything evenly.
- Sprinkle the salad with toasted sesame seeds, chopped cilantro, and sliced green onions.
- Serve this immediately, but for a more developed flavor, let it sit in the fridge for at least 15 minutes before eating.
Notes
Chef’s Tips
- Stick with English cucumbers. Their crisp texture and fewer seeds make them ideal for this dish.
- Allow the salad to chill. This enhances the flavors as they blend together.
- Try topping it with crushed peanuts or crispy fried shallots for additional texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
