Smashed Asian Cucumber Salad
A refreshing and vibrant salad featuring smashed cucumbers coated in a savory, garlicky dressing with a hint of spice, perfect for summer barbecues and quick dinners.
Ingredients
For the salad
- 4 pieces Persian cucumbers or 2 English cucumbers for that perfect crunch and mild taste
- 1/2 teaspoon sea salt to enhance the natural flavors of the cucumbers
- 2 tablespoons soy sauce for a savory depth
- 1 tablespoon rice vinegar for refreshing acidity
- 1 teaspoon sesame oil to introduce a nutty aroma
- 1 teaspoon chili oil for a hint of spice
- 2 cloves garlic finely minced or grated
- 1 tablespoon sugar or honey for slight sweetness
- 2 pieces green onions finely sliced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon toasted sesame seeds for delightful crunch
- 1/2 teaspoon crushed red pepper flakes optional for extra heat
Instructions
Preparation
- Start by gently breaking the cucumbers on a cutting board to create cracks; this allows the dressing to penetrate better, then cut them into bite-sized pieces.
- Sprinkle the smashed cucumbers with salt and let them rest in a colander for about 10 minutes to draw out excess moisture.
Dressing
- In a bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, and sugar or honey to create a harmonious dressing.
Combine
- After patting the cucumbers dry, place them in a mixing bowl along with the green onions and cilantro. Pour the dressing over and gently toss until well coated.
Serve
- Transfer the salad to a serving dish, finishing with a sprinkle of toasted sesame seeds and crushed red pepper flakes, if desired. This salad can be served immediately or chilled in the refrigerator for 30 minutes for enhanced flavor.
Notes
To elevate your salad, consider adding a handful of chopped peanuts or walnuts for extra crunch. If you're not a fan of cilantro, substitute it with mint or parsley. For a vegan alternative, use plant-based soy sauce.