Description
A refreshing and flavorful Smashed Cucumber Salad featuring crisp cucumbers, a savory dressing, and optional chili oil for a touch of heat. Perfect as a side dish or light snack.
Ingredients
- 1 lb Persian cucumbers or Japanese cucumbers or English cucumbers
- 1/2 tsp sea salt
- 1½ tbsp soy sauce or tamari sauce or coconut aminos, for gluten free
- 1½ tbsp rice vinegar
- 2 tsp sugar
- 2 tsp sesame oil
- 2 garlic cloves minced
- OPTIONAL: 1 tsp chili oil or more to taste
- Sesame seeds and/or chopped cilantro for garnish
Instructions
- Rinse the cucumbers and dry thoroughly with a towel. Slice the ends off of the cucumbers, then using the flat side of a knife (you can also use a kitchen mallet or a rolling pin), smash the cucumbers with the palm of your hand along the entire length. Cut the smashed cucumbers diagonally into bite-sized pieces.
- Place the cucumbers in a bowl and sprinkle with sea salt. Toss to combine and let this rest for 20 minutes to sweat.
- In the meantime, make the dressing by combining soy sauce, rice vinegar, sugar, sesame oil, and garlic. Stir together.
- Drain the cucumbers. Do not rinse.
- Pour the dressing over the cucumbers and stir to combine. Drizzle with chili oil, if using, and sprinkle with sesame seeds and cilantro. Taste to adjust seasoning.
- You can serve right away or let the cucumbers marinate for 5-10 minutes to soak up the flavors.
Notes
- Expert Tips:
- I personally love using Persian cucumbers because they have a thinner skin and are seedless and you don’t need to remove them for this salad. Japanese cucumbers and English cucumbers are seedless as well and work well.
- Chili oil is completely optional and this dish is delicious without it. But if you like a little bit of heat to your salad, I highly recommend it.
- Storage Tips:
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Give it a good stir before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian