Description
A refreshing and spicy smashed cucumber salad perfect for summer, featuring Asian flavors.
Ingredients
Scale
- 2 large cucumbers
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Wash the cucumbers and pat them dry. Cut off the ends.
- Place the cucumbers on a cutting board and use a rolling pin or the flat side of a knife to gently smash them until they split open.
- Cut the smashed cucumbers into bite-sized pieces and place them in a bowl.
- Sprinkle the salt over the cucumbers, mix well, and let them sit for 10 minutes to draw out excess water.
- In a separate bowl, combine the garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil. Mix well to create the dressing.
- Drain the excess water from the cucumbers and add the dressing. Toss to coat the cucumbers evenly.
- Garnish with chopped cilantro and toasted sesame seeds before serving.
Notes
- Adjust the amount of chili oil to your spice preference.
- This salad is best served fresh but can be refrigerated for up to a day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg