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Smashed Asian Cucumber Salad Recipe

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3.8 from 2 reviews

A refreshing and easy-to-make Smashed Asian Cucumber Salad featuring crisp cucumbers tossed in a savory and tangy dressing of soy sauce, sesame oil, garlic, and rice vinegar, topped with toasted sesame seeds and fresh cilantro. Perfect as a light appetizer or side dish.

Ingredients

Cucumbers

  • 1-1.5 pounds seedless cucumbers (about 2 English cucumbers)
  • 1 teaspoon salt

Dressing

  • 2 1/2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 3 teaspoons light soy sauce
  • 1 1/2 tablespoons rice vinegar

Additional Flavorings

  • 2-4 cloves garlic, finely chopped
  • 1-2 teaspoons chili oil (optional)

Garnish

  • 2 teaspoons toasted sesame seeds
  • 1/4 cup chopped cilantro

Instructions

  1. Prepare the Dressing: Wash and dry the cucumbers thoroughly. In a small bowl, combine salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir the mixture until the sugar and salt are completely dissolved. Set the dressing aside to let the flavors meld.
  2. Smash the Cucumbers: Place a cucumber on a cutting board. Using the flat side of a large knife, press down firmly to smash the cucumber until it cracks and splits into four sections lengthwise. Repeat this smashing action along the entire length of the cucumber. Then, cut the opened cucumber pieces at a 45-degree angle into bite-sized pieces.
  3. Combine Salad Ingredients: Transfer the cut cucumbers into a large mixing bowl. Add the prepared dressing, finely chopped garlic, and optional chili oil. Toss everything together thoroughly to ensure the cucumbers are well coated with the dressing and seasonings.
  4. Finish and Serve: Garnish the salad with toasted sesame seeds and chopped cilantro. If you choose to omit chili oil, you can heat a tablespoon of oil in a pan and drizzle it over the salad to add a different depth of flavor as per Chinese cooking techniques. Serve immediately for a fresh and crunchy salad experience.

Notes

  • Seedless English cucumbers work best for this recipe due to their thin skin and minimal seeds.
  • Smashing the cucumbers instead of slicing retains more texture and absorbs the dressing better.
  • Chili oil is optional; adding it gives a spicy kick but can be omitted for a milder flavor.
  • For an alternative finish, heat oil and drizzle over the salad instead of adding raw chili oil to bring out different flavor notes.
  • Consume the salad fresh for the best texture; cucumbers can become soggy if left too long.

Find it online: https://cookedbysarah.com/smashed-asian-cucumber-salad-recipe/