Description
Refreshing smashed cucumber salad with a tangy Asian dressing. Great as a side or light meal.
Ingredients
Scale
- 2 large cucumbers (English or Persian cucumbers work best)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon sugar (or honey)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped scallions (green parts only)
- 1 tablespoon sesame seeds, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Smash the cucumbers: Place each cucumber on a cutting board. Using the flat side of a large knife or a rolling pin, firmly smash the cucumber along its length to create cracks and crevices.
- Cut the smashed cucumbers: Roughly chop the cucumbers into bite-sized pieces (1-2 inches).
- Salt the cucumbers (optional but recommended): Place the chopped cucumbers in a colander set over a bowl. Sprinkle with about 1 teaspoon of salt. Let sit for 15-20 minutes to draw out excess moisture.
- Rinse and dry the cucumbers: Rinse the cucumbers thoroughly under cold water to remove the salt. Gently squeeze out any remaining moisture or pat dry with paper towels.
- Combine wet ingredients for dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, and sesame oil.
- Add sweetener: Add the sugar (or honey) to the bowl. Whisk until dissolved. Taste and adjust sweetness as needed.
- Incorporate aromatics: Add the minced garlic, grated ginger, and red pepper flakes to the dressing. Stir well.
- Taste and adjust seasoning: Taste the dressing and adjust seasoning with salt or soy sauce as needed. Remember the cucumbers were salted.
- Combine cucumbers and dressing: In a large bowl, gently toss the prepared cucumbers with the dressing until evenly coated.
- Add herbs and scallions: Add the chopped cilantro and scallions to the salad. Gently toss to combine.
- Garnish with sesame seeds: Sprinkle the toasted sesame seeds over the salad.
- Season with pepper: Grind fresh black pepper over the salad to taste.
- Chill (optional): For best flavor, chill in the refrigerator for at least 15-20 minutes before serving.
- Serve and enjoy! Serve as a side dish, appetizer, or light lunch.
Notes
- For best results, use English or Persian cucumbers. If using other types, peel and remove seeds.
- Adjust the amount of red pepper flakes to your spice preference.
- Other sweetener options include honey, maple syrup, or agave nectar.
- For nut allergies, omit sesame seeds or substitute with sunflower or pumpkin seeds.
- Add protein like cooked shrimp, chicken, or tofu for a more substantial salad.
- Other vegetables like thinly sliced red onion, bell peppers, or carrots can be added.
- Ensure your soy sauce is vegan-friendly if needed.
- Toasting sesame seeds enhances their flavor. Toast in a dry skillet over medium heat or in the oven at 350°F (175°C) until golden brown and fragrant.
- The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Assemble the salad just before serving to prevent sogginess.
- This salad is a great accompaniment to Asian-inspired dishes, barbecues, and picnics.
- Experiment with flavors by adding lime juice, fish sauce, or toasted seaweed flakes.
- If the salad is too watery, salt and drain the cucumbers properly next time. You can also add cornstarch to the dressing to thicken it.
- If the salad is too salty, be more careful with the salt next time. Add lemon juice or sugar to balance the saltiness.
- If the salad is not flavorful enough, add more garlic, ginger, or red pepper flakes to the dressing.
- If the cucumbers are not smashed enough, smash them firmly along their length next time.
- If the cucumbers are too smashed, be more gentle when smashing them next time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes