Description
A refreshing and easy-to-make Smashed Cucumber Salad, perfect for a light meal or side dish.
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish (optional)
Instructions
- Start by washing the cucumbers. Cut off the ends and then smash each cucumber with the flat side of a knife or a rolling pin until they crack open but remain in large pieces.
- Place the smashed cucumbers in a colander and sprinkle with salt. Let them sit for about 15-20 minutes to draw out excess water.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until well combined.
- After the cucumbers have released some water, rinse them under cold water to remove excess salt. Pat them dry with paper towels.
- In a large bowl, combine the cucumbers with the dressing mixture. Toss gently to coat.
- Sprinkle the sesame seeds and sliced green onions over the top and toss again.
- Garnish with fresh cilantro if desired. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.
Notes
- For a spicy kick, add a teaspoon of chili oil or a pinch of red pepper flakes to the dressing.
- Substitute the rice vinegar with apple cider vinegar for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg