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Smashed Cucumber Salad

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A light, refreshing smashed cucumber salad with a tangy, garlicky dressing, fresh herbs, and a nutty crunch. Perfect as a side for grilled meats, noodles, or rice dishes.

Ingredients

1.5 pounds (680 g) English or Persian cucumbers

1/4 teaspoon fine sea salt (for cucumbers)

1/4 teaspoon sugar (for cucumbers)

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) toasted sesame oil

1 tablespoon (15 ml) reduced-sodium soy sauce

1 teaspoon sugar (for dressing)

1/2 teaspoon fine sea salt (for dressing)

2 garlic cloves, minced

1/4 teaspoon chili flakes

1/4 cup chopped cilantro leaves

2 scallions, thinly sliced

1 tablespoon sesame seeds or 2 tablespoons chopped peanuts

Instructions

  1. Wash cucumbers and pat dry. Smash gently with the flat side of a knife or rolling pin until they crack open.
  2. Cut cucumbers into bite-sized chunks.
  3. Place cucumbers in a bowl, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon sugar, and let sit for 15–20 minutes to release excess water.
  4. Whisk together rice vinegar, sesame oil, soy sauce, sugar, salt, garlic, and chili flakes to make the dressing.
  5. Drain cucumbers and pat dry lightly, then toss with the dressing.
  6. Top with cilantro, scallions, and sesame seeds or peanuts before serving.

Notes

For extra crunch, use both peanuts and sesame seeds.

For more spice, add extra chili flakes or chili oil.

Swap cilantro with Thai basil, parsley, or mint for variation.

Best served fresh; leftovers can be stored up to 2 days in the fridge.

Nutrition

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