Smashed Asian Cucumber Salad is the perfect summer dish that is both refreshing and packed with bold flavors. The combination of crispy cucumbers, zesty dressing, and aromatic herbs creates a delightful side dish that’s easy to prepare and bursting with flavor. This recipe is simple, healthy, and quick to make, taking only 10 minutes to prepare, making it an ideal choice for a light appetizer or a healthy snack.
Why This Smashed Asian Cucumber Salad is a Must-Try
This Smashed Asian Cucumber Salad is incredibly versatile, making it a fantastic addition to your meal rotation. It’s quick to make, full of refreshing crunch, and the combination of flavors — sesame oil, rice vinegar, soy sauce, and garlic — provide a perfect balance of salty, sweet, and savory. Whether you’re preparing a light lunch, an appetizer for dinner, or looking for a unique dish to serve at your next gathering, this salad is sure to impress.
Ingredients
• Cucumbers: Provides a refreshing and crisp texture. It’s the base ingredient that brings the salad its cool, light flavor.
• Salt: Enhances the natural flavor of the cucumbers and helps with the smashing process.
• Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
• Sesame oil: Delivers a rich, nutty flavor that’s essential to the dressing.
• Light soy sauce: Contributes a salty, umami taste to the salad.
• Rice vinegar: Adds tanginess and a slight sweetness to the dressing.
• Garlic: Provides a savory, aromatic kick that complements the fresh cucumber.
• Chili oil (optional): Adds a spicy heat to the salad, giving it an extra layer of flavor.
• Toasted sesame seeds: Brings a crunchy texture and a subtle toasted flavor.
• Cilantro: A garnish that offers a burst of freshness and enhances the salad’s aromatic quality.
Alternative Ingredient Suggestions
If you’re looking for a variation or have dietary preferences, here are some ingredient swaps:
• If you’re sensitive to heat, omit the chili oil and use a splash of olive oil or a mild oil like canola for a more neutral flavor.
• For a gluten-free version, swap the light soy sauce with tamari or a gluten-free soy sauce alternative.
• If cilantro isn’t your favorite, substitute it with finely chopped green onions for a mild oniony flavor.
Step-by-Step Instructions
- Prepare the Dressing: In a small bowl, combine salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
- Prepare the Cucumbers: Wash the cucumbers thoroughly and pat them dry with a clean towel. Using a large knife, lay it flat against the cucumber, then smash it lightly with your other hand. The cucumber should crack open into four sections. Repeat the process along the entire length of the cucumber.
- Cut the Cucumber: Once the cucumber is smashed and open, cut it at a 45-degree angle into bite-sized pieces. This technique ensures the dressing will better soak into the cucumber.
- Assemble the Salad: In a large mixing bowl, combine the smashed cucumbers with the dressing. Add finely chopped garlic and chili oil (if using). Toss everything thoroughly to ensure the cucumbers are evenly coated.
- Garnish and Serve: Garnish the salad with toasted sesame seeds and a handful of chopped cilantro. Serve immediately for the best flavor and crunch.
Tips & Tricks
• Avoid Over-Smashing: When smashing the cucumbers, ensure you don’t crush them too much. The goal is to crack them slightly, which enhances the texture without turning them into mush.
• Customize the Heat: If you prefer a milder version, skip the chili oil or reduce the amount based on your spice tolerance.
• Storage: This salad is best served fresh, but it can be stored in the fridge for a few hours. If storing, hold off on adding the cilantro and sesame seeds until just before serving to maintain their freshness.
• Flavor Boost: For extra depth, add a few drops of toasted sesame oil just before serving.
Pairing Ideas and Variations
This Smashed Asian Cucumber Salad pairs wonderfully with a variety of dishes, from grilled meats to rice bowls. Here are some ideas:
• Serve alongside grilled chicken or fish to add a refreshing contrast to rich proteins.
• Add it to your favorite Asian-inspired meal, like a steaming bowl of ramen or stir-fried noodles.
• For a spicy twist, top with a drizzle of chili garlic sauce or add some chopped chili peppers to the dressing.
• To make it a complete meal, toss in some protein like shredded rotisserie chicken or tofu for a vegetarian option.
Health Benefits of Cucumbers
Beyond its delicious taste, cucumber is an incredibly healthy vegetable. It’s low in calories, high in water content, and packed with nutrients that help keep you hydrated, especially during the summer months. Cucumbers are also known for their anti-inflammatory properties and digestive benefits, making them a perfect addition to a balanced diet. With the addition of garlic, sesame oil, and rice vinegar, this salad not only delivers flavor but also a variety of health benefits, from supporting your immune system to aiding digestion.
This Smashed Asian Cucumber Salad isn’t just a side dish; it’s a celebration of fresh, vibrant flavors that are both satisfying and nutritious. Whether you’re making it as a light snack or a complement to your main dish, it will surely become a go-to recipe in your kitchen.
Conclusion
This Smashed Asian Cucumber Salad is a simple, refreshing, and flavorful dish that’s perfect for any occasion. With its light crunch and zesty dressing, it pairs wonderfully with a variety of meals or can be enjoyed on its own as a healthy snack. Whether you’re looking for a quick side dish for a summer barbecue or a flavorful appetizer, this cucumber salad offers the perfect balance of flavors and textures. Plus, it’s a breeze to make in just 10 minutes, making it a go-to recipe for any busy weeknight or special gathering. Try it today, and enjoy the refreshing taste of fresh cucumbers with a punch of Asian-inspired flavors!
Frequently Asked Questions (FAQs)
Can I use regular cucumbers instead of seedless ones for this salad?
Yes, you can use regular cucumbers if seedless ones are not available. However, you may want to remove the seeds to prevent the salad from becoming watery. Simply scoop them out with a spoon before smashing and cutting the cucumber into bite-sized pieces.
Can I make this Smashed Asian Cucumber Salad ahead of time?
This salad is best enjoyed fresh, but you can make it ahead by preparing the dressing and smashing the cucumbers. Store the cucumbers in an airtight container in the fridge for up to 3 hours. Just toss the salad with the dressing and garnish right before serving to maintain the crispness.
Can I make the salad spicier?
Yes! If you love spice, feel free to increase the amount of chili oil or add fresh chopped chili peppers to the dressing. Adjust the heat level according to your preference. For a milder version, reduce or omit the chili oil entirely.
Is this recipe suitable for a gluten-free diet?
Yes, this Smashed Asian Cucumber Salad can easily be made gluten-free. Simply substitute the light soy sauce with tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this a perfect choice for those with gluten sensitivities.
Smashed Asian Cucumber Salad – Easy & Refreshing Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Smashed Asian Cucumber Salad is a light and refreshing dish, packed with a zingy dressing made from sesame oil, soy sauce, and rice vinegar. With the added flavors of garlic, cilantro, and chili oil, it’s a quick and easy recipe that’s perfect for hot summer days or as a flavorful side to any Asian-inspired meal.
Ingredients
- 2 seedless cucumbers
- 1 teaspoon salt
- 2 1/2 teaspoons sugar
- 2 teaspoons sesame oil
- 3 teaspoons light soy sauce
- 1 1/2 tablespoons rice vinegar
- 2–4 cloves garlic (finely chopped)
- 1–2 teaspoons chili oil (optional)
- 2 teaspoons toasted sesame seeds
- A small handful of chopped cilantro
Instructions
- Prepare the dressing by combining salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir until sugar and salt are dissolved. Set aside.
- Wash the cucumbers and dry them with a clean towel. Lay a large knife flat on the cucumber and smash it lightly with your hand, cracking the cucumber into four sections.
- Cut the smashed cucumber into bite-sized pieces at a 45-degree angle.
- In a large bowl, mix the cucumber with the prepared dressing, garlic, and chili oil (if using). Toss well.
- Garnish the salad with toasted sesame seeds and cilantro. Serve immediately.
Notes
For a milder flavor, omit or reduce chili oil. Use tamari for gluten-free version. Best served fresh but can be stored in fridge for a few hours before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 71
- Sugar: 5g
- Sodium: 837mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
