Description
A refreshing and easy-to-make Smashed Cucumber Salad combining crunchy cucumbers with a tangy and savory dressing of rice vinegar, soy sauce, sesame oil, and fresh ginger, garnished with cilantro and green onions. Perfect as a light side dish or appetizer.
Ingredients
Scale
Salad
- 500g (1 lb) cucumbers (4 medium or 2 long cucumbers)
- 3/4 tsp salt
Dressing & Garnish
- 2 tbsp coriander/cilantro, roughly chopped
- 1/4 cup green onions, sliced
- 1.5 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1.5 tsp freshly grated ginger
- 2 tsp soy sauce
- 1/2 tsp sugar
Instructions
- Smash the cucumbers: Bash the cucumbers until they split open on the sides using a heavy object like the smooth side of a meat mallet, rolling pin, pestle, or a can. This helps to break them up and absorb the dressing better.
- Cut into chunks: Cut the smashed cucumbers into 2.5cm (1 inch) chunks and place them in a bowl.
- Salt and rest: Sprinkle with salt and toss thoroughly. Leave the cucumbers to rest for 20 minutes to draw out excess water and enhance flavor.
- Drain liquid: After 20 minutes, drain the excess liquid from the bowl to prevent the salad from becoming soggy.
- Prepare dressing: Shake or whisk together rice vinegar, toasted sesame oil, freshly grated ginger, soy sauce, and sugar until well combined.
- Toss and garnish: Drizzle the dressing over the cucumbers, sprinkle with chopped coriander and sliced green onions, toss gently, and serve immediately for best freshness.
Notes
- Use cucumbers with thin skin like Persian or English cucumbers for best texture, or peel regular cucumbers if preferred.
- To toast sesame oil, gently warm sesame seeds in a dry pan until fragrant, then use the oil derived or purchase pre-toasted sesame oil for authentic flavor.
- For a spicier variation, add a pinch of red pepper flakes or sliced fresh chili to the dressing.
- Serve immediately to maintain the crisp texture; refrigerated leftovers may become watery.
