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Smashed Cucumber Salad

Cool, crunchy cucumbers smashed to create craggy edges that soak up a tangy sesame–garlic dressing. A refreshing, no-cook side that comes together in minutes and tastes extra crisp after a short chill.
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Prep Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Asian, Chinese
Servings 4 servings
Calories 45 kcal

Ingredients
  

  • 1 lb cucumbers (Persian or English preferred)
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon chili oil (optional)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped cilantro or sliced scallions (optional, for garnish)

Instructions
 

  • Wash and dry the cucumbers, then trim the ends.
  • Place cucumbers on a sturdy cutting board and gently smash with the flat side of a knife or a rolling pin until the skins split and the flesh cracks.
  • Cut the smashed cucumbers into bite-sized chunks (about 1–1½ inches) and transfer to a mixing bowl.
  • Sprinkle with salt, toss, and let sit for 10 minutes to draw out excess moisture. Drain off any liquid (use a colander if desired).
  • In a small bowl, whisk together garlic, rice vinegar, soy sauce (or tamari), sesame oil, sugar, and chili oil (if using).
  • Pour the dressing over the drained cucumbers and toss to coat evenly. Let marinate for at least 10 minutes for best flavor.
  • Finish with toasted sesame seeds and garnish with cilantro or scallions. Serve cold.

Nutrition

Serving: 1cupCalories: 45kcalCarbohydrates: 5gProtein: 1gFat: 2gSodium: 300mgFiber: 1gSugar: 2g
Keyword Gluten-Free Option, Meal Prep, No Cook, quick side, smashed cucumber salad, Summer Salad, Vegan
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