Description
A quick and refreshing Smashed Asian Cucumber Salad featuring crisp cucumbers, a tangy and savory dressing, and a hint of spice. Perfect as a light side dish or appetizer, this salad combines the crunch of smashed cucumbers with aromatic garlic, sesame oil, and fresh herbs for a vibrant, flavorful bite.
Ingredients
Scale
Cucumbers
- 2 Persian cucumbers or 1 large English cucumber
- 1 teaspoon salt
Dressing
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili flakes (optional)
Toppings
- 1 teaspoon sesame seeds
- 2 tablespoons chopped cilantro or mint
Instructions
- Smash the cucumbers: Use the flat side of a knife or a rolling pin to gently crack the cucumbers, then cut them into chunks to maximize surface area for flavor absorption.
- Salt the cucumbers: Toss the cucumber chunks with salt and let them sit for 10 minutes. This step helps to draw out excess moisture for a crisper texture.
- Prepare the dressing: In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili flakes if using. This creates a balanced savory, tangy, and mildly sweet dressing.
- Drain and dress cucumbers: After 10 minutes, drain any released liquid from the cucumbers and pat them dry with a paper towel. Then toss the cucumbers thoroughly with the dressing to coat evenly.
- Add toppings and chill: Sprinkle sesame seeds and chopped cilantro or mint over the salad. Refrigerate the salad for 10 minutes to allow flavors to meld and serve cold.
- Adjust and serve: Taste the salad and adjust seasoning if needed, adding more herbs or sesame seeds as garnish before serving.
Notes
- Using Persian cucumbers or English cucumbers with fewer seeds keeps the salad crisp and less watery.
- Chilling the salad helps deepen the flavors and enhances the refreshing quality.
- Optional chili flakes add a gentle heat; adjust to taste or omit for a milder salad.
- This salad can be made ahead and stored refrigerated for up to 24 hours.
- For gluten-free version, use tamari instead of regular soy sauce.
