Smashed Asian Cucumber Salad
A refreshing blend of crunchy cucumbers and vibrant flavors, perfect for warm weather or as an appetizer.
Ingredients
Cucumbers
- 4 pieces Persian cucumbers or 2 English cucumbers, firm and fresh
- 1/2 teaspoon sea salt, for drawing out moisture
Dressing
- 2 tablespoons soy sauce, adding umami depth
- 1 tablespoon rice vinegar, providing a tangy kick
- 1 teaspoon sesame oil, infusing nutty flavor
- 1 teaspoon chili oil, for a spicy touch
- 2 cloves garlic, finely minced or grated
- 1 tablespoon sugar or honey, balancing savory flavors
Toppings
- 2 pieces green onions, finely sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
Preparation
- Smash the cucumbers: Start by placing the cucumbers on a cutting board. Using the flat side of a chef’s knife, gently smash each cucumber to break its skin. Cut them into bite-sized pieces.
- Salt the cucumbers: Sprinkle sea salt over the smashed cucumber pieces and let them rest in a colander for about 10 minutes to draw out excess moisture.
Dressing and Mixing
- Make the dressing: In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, and sugar or honey. Whisk until well combined.
- Combine ingredients: Pat cucumbers dry, transfer them to a mixing bowl, add green onions and cilantro, then pour the dressing over and toss gently.
Serving
- Transfer the salad to a serving dish, top with toasted sesame seeds and crushed red pepper flakes if desired. Serve immediately or chill in the refrigerator for up to 30 minutes.
Notes
Choose firm, fresh cucumbers for the best flavor. Consider adding lime juice or black sesame seeds for extra flavor. For more heat, increase chili oil or add fresh chili peppers.