Description
A deliciously refreshing and easy-to-make side dish featuring crunchy smashed cucumbers tossed in a savory, tangy, and slightly spicy Asian-inspired dressing.
Ingredients
2 large English cucumbers (or 4-5 Persian cucumbers)
2 cloves garlic, minced
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 - 1 teaspoon chili oil (optional, to taste)
1 tablespoon toasted sesame seeds, for garnish
2 tablespoons fresh cilantro, chopped, for garnish
Instructions
Step 1: Prepare the cucumbers. Wash and dry the cucumbers. Place them on a cutting board. Using the flat side of a chef's knife or a heavy object, firmly (but not aggressively) smash each cucumber until it cracks open and flattens slightly. This creates those desirable broken edges. Cut the smashed cucumbers into 1 to 1.5-inch chunks.
Step 2: Make the dressing. In a medium bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and salt. Whisk until the sugar and salt are fully dissolved. If using, stir in the chili oil.
Step 3: Combine and toss. Add the smashed cucumber chunks to the bowl with the dressing. Toss gently to ensure all the cucumber pieces are well coated.
Step 4: Chill and serve. For optimal flavor, cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Before serving, garnish with toasted sesame seeds and fresh chopped cilantro. Serve chilled.
Notes
For a spicier kick, add a few pinches of red pepper flakes along with the chili oil. If you prefer, a splash of lime juice can add extra zing. This salad is best enjoyed on the day it's made for maximum crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 85 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
