Description
A light and refreshing Chinese-style smashed cucumber salad with a garlicky, tangy dressing. The smashing technique helps the cucumbers absorb more flavor while maintaining a satisfying crunch.
Ingredients
Scale
- 4 Persian cucumbers or 2 English cucumbers (about 1 lb)
- 1 tsp salt (for draining)
- 2 cloves garlic, minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds
- 1 green onion, thinly sliced
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Place cucumbers on a cutting board. Using the flat side of a knife or a rolling pin, gently smash cucumbers until they split open.
- Roughly chop smashed cucumbers into bite-sized pieces. Place in a colander, toss with 1 tsp salt, and let drain for 10 minutes.
- Meanwhile, make dressing: Whisk together garlic, rice vinegar, soy sauce, sesame oil, and sugar in a small bowl.
- Rinse cucumbers under cold water to remove excess salt. Pat dry with paper towels.
- Combine cucumbers with dressing in a serving bowl. Add red pepper flakes if using.
- Chill for at least 15 minutes to allow flavors to meld.
- Before serving, garnish with sesame seeds, green onion, and cilantro.
Notes
- For best texture, serve within 2 hours of making.
- Japanese or Korean cucumbers work well too.
- Add sliced chili peppers for extra heat.
- Can substitute lime juice for rice vinegar.
- For a vegan version, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad/Side Dish
- Method: No-Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 2g
- Sodium: 320mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg