Smashed Cucumber Salad
Smashed Cucumber Salad is a flavorful way to enjoy cucumbers with dressing infused in every bite.
Servings: 4 servings
Cost: $6.85
Equipment
- Meat mallet see note 1
Ingredients
- 2 pounds cucumbers see note 2
- 1/4 cup coarsely chopped cilantro
- 1/4 cup thinly sliced green onions
Dressing
- 1-1/2 tablespoons rice vinegar
- 1 teaspoon salt
- 2 teaspoons toasted sesame oil
- 3/4 teaspoon ginger paste
- 3/4 teaspoon garlic paste
- 2 teaspoons reduced-sodium soy sauce
- 2-1/2 teaspoons sugar
- 2 teaspoons toasted sesame seeds
- Chili oil or red pepper flakes, optional
Instructions
- Wash and dry the cucumbers. Chop the cilantro, and slice the green onions.
- Combine rice vinegar, salt, toasted sesame oil, ginger paste, garlic paste, soy sauce, sugar, and sesame seeds in a mason jar. Add the lid, and shake until combined.
- Place the flat side of a meat mallet against each cucumber on a cutting board. Lightly press with your other hand until the cucumber cracks open.
- Cut the smashed cucumbers into bite-size pieces, about 1-inch in diameter.
- In a large bowl, mix the cut cucumbers with cilantro and green onions.
- Drizzle on the dressing and toss well to combine. Taste and adjust seasonings if needed.
- Serve with a drizzle of chili oil or a sprinkle of red pepper flakes. Best enjoyed the same day.
Video
Notes
Note 1: You can also use a rolling pin, wide chef's knife, or any tool capable of smashing a cucumber.
Note 2: English, Persian, or salad cucumbers are best for this recipe. They have delicate skin, fewer seeds, more flavor, and better texture.
Storage: Store any leftovers in a container in the fridge. For the best flavor and texture, eat on the same day.
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 11.5g | Protein: 2.2g | Fat: 3.3g | Sodium: 761.5mg | Fiber: 1.5g | Sugar: 6.3g