Smashed Spicy Asian Cucumber Salad
This spicy Asian cucumber salad is not only lovely and crisp, but also incredibly fresh and flavorful. In just a few minutes, you can create a surprisingly satisfying side with notes of smooth sesame and cilantro. Perfect recipe for your garden cucumbers!
Servings: 2
Calories: 76kcal
Equipment
- Rolling Pin (optional)
Ingredients
- 1 large cucumber
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- ½ teaspoon sesame seeds
- ⅛ teaspoon ginger powder
- 1 pinch of red pepper flakes
Instructions
- Place the cucumber on a cutting board. Using the back of a large chef's knife or a rolling pin, gently "smash" it. The goal is to crack the cucumber open and tear the skin slightly, not flatten it.
- Cut the smashed cucumber into 1-inch pieces and transfer them to a bowl.
- Sprinkle the cucumber with the salt and let it sit for 10 minutes. This helps draw out moisture and enhances the flavor.
- Drain off any liquid from the bowl and pat the cucumber pieces dry with a paper towel if needed.
- Add the vinegar, oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger, and red pepper flakes. Gently toss to combine.
- Serve immediately or chill for 10-15 minutes to let the flavors meld.
Notes
- Cucumber Tip: Use a Japanese or English cucumber that has a thin skin. If you can't find these, you can use any cucumber and peel the skin.
- Serving Recommendation: 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.
Nutrition
Calories: 76kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 589mg | Potassium: 516mg | Fiber: 2g | Sugar: 8g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg