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
Scale
- 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