Smashed Cucumber Salad

Smashed Cucumber Salad is refreshing, quick and easy. Made with smashed cucumbers tossed in an Asian dressing, this salad is flavor-packed!

Course Side Dish

Cuisine Asian

Keyword cucumber, salad, vegan, Vegetarian

Prep Time 25

Servings

Calories 33kcal

Ingredients

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 cloves garlic minced
1 teaspoon ginger minced
1/4 teaspoon crushed red pepper optional
3/4 teaspoon salt divided
1 pound Persian Cucumbers
1 tablespoon cilantro chopped
1/2 teaspoon roasted sesame seeds.

Instructions

Prepare the dressing by whisking soy sauce, rice vinegar, sugar, garlic, ginger, crushed red pepper and 1/2 teaspoon salt together until sugar and salt dissolve. Set aside so the flavors can mingle while you prep the cucumbers.
Place a small slit in the cucumber, about 1/4 of the length of the cucumber and not all the way through.
Use the flat side of a meat mallet or the side of a knife to gently press down the cucumbers until they smash and break into pieces (usually they'll break into 4 long pieces).
Place the cucumbers in a colander and sprinkle lightly with about 1/4 teaspoon of salt. Allow to drain for about 15 minutes to remove excess water. Pat dry with a paper towel.
Use a knife to slice the cucumbers into 1/4 inch thick diagonal slices.
Place the cucumbers, cilantro (if using) and sesame seeds in a bowl. Drizzle dressing over the top. Toss and serve.

Notes

For the best texture and crunch eat this salad shortly after it is prepared. Leftovers will still taste good the next day but the cucumbers will be a bit softer.

Nutrition facts for estimation purposes only.

Nutrition