If you’re lucky enough to be growing a garden full of glorious fruits and vegetables, you may encounter cucumbers in absolute abundance. This smashed cucumber salad recipe from the Eat Plants Every Day Cookbook is a fabulous fix for any surplus.
All you need is a fresh cucumber, a little kosher salt, and a darn good dressing. In just about 15 minutes, you’ll have a light, luscious, and fantastically fragrant salad with the option to share with others (only if you want to). Even though this cooling concoction can serve two people, you may find yourself motivated to make more.
Grab your gardening gloves, cut off a few cukes, and let’s get mixin’ your salad fixins’!
Did you know that instead of grabbing an ice-cold coffee or a succulent scoop of ice cream, people of Asian descent (especially the Chinese) will often choose a cool, crisp cucumber instead? The season of summer calls for a cooling element for the body and, according to Traditional Chinese Medicine, cucumbers not only help to reduce blood pressure, but help to cleanse and detox the body and blood.
So, if you’re ever near the Great Wall of China a super hot sunny day, don’t be surprised if you see people snacking on tiny cucumbers or enjoying a fresh cucumber salad with sesame seeds.
You may imagine that cucumbers might be too boring or naturally too neutral to incite your interest. But, you couldn’t be more mistaken! These two traits make this garden fresh food perfect for use in practically any dish, like these:
This smashed cucumber salad is best eaten fresh, but any leftovers can be covered and refrigerated for the next day. After that, it’s best to make a new batch. Not recommended for freezing.
If you’d like to prep this dish beforehand, you can do so the day (or night) before. Smash your cucumber and slice. Place in one container. Mix up the dressing and place in another container. Cover both and refrigerate until the next day. Mix your cucumber with the salt and let sit. Then, drain and mix with the sauce.
If you try this Smashed Cucumber Salad recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
This fresh and fabulous fruit (yes, it’s actually a fruit!) is made up of 95% water—wooo! The more water we take into our bodies, the easier it is to stay hydrated and have the ability to cool down when we’re too warm.
Though we’re not sure how many of these are actually tried and true (probably very few), it would be fun to experiment and see which ones are successful. Let us know if you do try any!
Husband and wife team, Blair and Carolyn Warsham, pair up to bring us a 176 page cookbook packed with plant-based goodness. The Warsham family is no stranger to culinary talent and success with Blair as an acclaimed chef and Carolyn as a writer, editor, and full-time vegetarian. This family friendly collection of vegan recipes is sure to please anyone new to plant-based eating.
Many thanks to our recipes testers Annie Sparks, Aston Martin, Maria Estella, Lexia Cicone, and Daniela Matta for helping perfect this recipe!
This Smashed Cucumber Salad recipe was reprinted with permission from the Eat Plants Every Day Cookbook by Carolyn & Blair Warsham (Weldon Owen Publishers, March 30, 2021). Photography by Erin Scott Studio. Article written by Gina House and edited by Amanda Meth. Please note that this article contains affiliate links to help support our work at World of Vegan!