Smashed Asian Cucumber Salad
A refreshing and vibrant cucumber salad with intense flavors, perfect as a side or a light snack.
Ingredients
Main Ingredients
- 4 pieces Persian cucumbers or 2 English cucumbers Crisp and refreshing.
- 1/2 teaspoon sea salt Enhances the natural flavors.
- 2 tablespoons soy sauce Brings in savory umami notes.
- 1 tablespoon rice vinegar Adds tangy brightness.
- 1 teaspoon sesame oil Infuses a nutty aroma.
- 1 teaspoon chili oil Provides a subtle heat.
- 2 cloves garlic, finely minced or grated Provides aromatic punch.
- 1 tablespoon sugar or honey Balancing sweetness.
- 2 pieces green onions, finely sliced Adds mild oniony brightness.
- 2 tablespoons chopped fresh cilantro Imparts fresh herbal note.
- 1 tablespoon toasted sesame seeds For nutty crunch.
- 1/2 teaspoon crushed red pepper flakes (optional) For extra kick.
Instructions
Preparation
- Smash the cucumbers by gently smashing them with the flat side of a chef’s knife. Cut into bite-sized pieces.
- Place the smashed cucumbers in a colander, sprinkle with salt, and let them rest for 10 minutes to draw out excess moisture.
- In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, and sugar (or honey) until well mixed.
- Pat the cucumbers dry, transfer them to a large mixing bowl, add green onions, cilantro, and pour the dressing over. Toss to coat well.
- Transfer to a serving dish, top with toasted sesame seeds and optional crushed red pepper flakes. Chill in the refrigerator for about 30 minutes before serving.
Notes
For a crunchier texture, use freshly picked cucumbers. Add extra garlic for more flavor. Try toppings like chopped peanuts or a sprinkle of lime juice.