Smashed Cucumber Salad

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This Smashed Cucumber Salad is a light, flavorful dish featuring crisp cucumbers, a tangy sesame-soy dressing, and a touch of spice. Easy to make and incredibly refreshing, it’s the perfect side for any occasion!

Prep Time10

Course: Salad, Side Dish

Cuisine: asian-inspired

Keyword: asian cucumber salad keto, keto side dish, keto smashed cucumber salad, low-carb cucumber salad, sesame cucumber salad

Servings: servings

Calories: 64kcal

Author: Chef Jenn

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

Recipe Card Tips

Let the salad chill for at least 15 minutes before serving. The flavor builds as it sits, more than most fresh salads.
Smashing instead of slicing gives the dressing more surface area to cling to, so don't skip that step even though it feels unnecessary.
For extra crunch, top with crushed nuts or crispy fried shallots right before serving.

Nutrition