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Smashed Cucumber Salad: The Ultimate Refreshing Recipe

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Refreshing smashed cucumber salad with a tangy, sweet, and spicy Asian-inspired dressing. Perfect as a side dish or light lunch!

Ingredients

Scale
  • 2 large English cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon sesame seeds, toasted
  • Salt to taste

Instructions

  1. Wash and Prep: Wash cucumbers thoroughly. Peel if desired.
  2. Smash: Place each cucumber on a cutting board. Using the flat side of a large knife or a rolling pin, firmly smash the cucumber along its entire length.
  3. Chop: Roughly chop the smashed cucumbers into 1-2 inch pieces.
  4. Drain: Place chopped cucumbers in a colander over a bowl. Sprinkle with salt and let sit for 15-30 minutes to drain excess water.
  5. Pat Dry: Gently pat the cucumbers dry with paper towels (optional).
  6. Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes until sugar is dissolved.
  7. Taste and Adjust: Taste the dressing and adjust seasonings as needed.
  8. Combine: In a medium bowl, combine drained cucumbers with the dressing. Toss gently to coat.
  9. Add Cilantro: Add chopped cilantro and toss again.
  10. Garnish: Sprinkle with toasted sesame seeds.
  11. Chill (Optional): Chill in the refrigerator for 15-20 minutes before serving for best flavor.
  12. Serve: Serve as a side dish, appetizer, or light lunch.

Notes

  • Smashing the cucumbers is key to creating more surface area for the dressing.
  • Draining the cucumbers prevents a watery salad.
  • Adjust the dressing ingredients to your taste preferences.
  • For a spicier salad, add more red pepper flakes or a chopped chili pepper.
  • Add protein like grilled chicken, shrimp, or tofu for a more substantial salad.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days, but the cucumbers will lose some crispness.
  • Ensure your soy sauce is vegan-friendly to make this recipe vegan.
  • White wine vinegar can be used as a substitute for rice vinegar, but it will have a slightly different flavor profile.

Find it online: https://mmmflavors.com/smashed-cucumber-salad/