Smashed Asian Cucumber Salad
User Reviews
5
Smashed Asian Cucumber Salad
Description
This salad starts with seedless cucumbers smashed with a flat knife to create bite-sized, irregular pieces that absorb flavor better than sliced cucumbers. The dressing balances salty, sweet, tangy, and umami notes from salt, sugar, sesame oil, light soy sauce, and rice vinegar. Fresh garlic adds pungency, while chili oil can be added for heat or replaced with warm cooked oil for a milder flavor.
Once combined, the cucumbers rest in the dressing briefly to absorb flavors. Toasted sesame seeds contribute crunch and a nutty aroma, while cilantro adds bright herbal complexity. The result is a refreshing, lightly seasoned salad with crisp texture and balanced taste.
This salad makes a good side dish to Asian-inspired meals or a cool accompaniment to grilled foods. It can be served chilled and prepared ahead if desired.
Ingredients
- 2 cucumber about 1 to 1 1/2 lbs; 600g, seedless
- 1 teaspoon salt
- 2 1/2 teaspoons sugar
- 2 teaspoons sesame oil
- 3 teaspoons soy sauce light
- 1 1/2 tablespoons rice vinegar
- 2-4 cloves garlic (finely chopped)
- 1-2 teaspoons Chili oil (optional)
- 2 teaspoons sesame seeds toasted
- cilantro chopped, a small handful
Instructions
- Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
- On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
- In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and cilantro. (Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 837mg | 35% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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