Smashed Cucumber Salad
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!
Servings: 4
Calories: 64kcal
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
Calories: 64kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 841mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg | Net Carbohydrates: 6g