Description
A refreshing and easy-to-make Smashed Cucumber Salad featuring crisp cucumbers dressed with a tangy sesame-ginger dressing, garnished with fresh cilantro and green onions. Perfect as a light side dish or appetizer, this no-cook salad offers a vibrant combination of flavors and textures.
Ingredients
Scale
Vegetables
- 500g (1 lb) cucumbers (4 medium or 2 long cucumbers)
- 3/4 tsp salt
- 2 tbsp coriander/cilantro, roughly chopped
- 1/4 cup green onions, sliced
Dressing
- 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 using a heavy object like the smooth side of a meat mallet, rolling pin, pestle, or can until they split open on the sides. This breaks them up for better dressing absorption.
- Cut the Cucumbers: Chop the smashed cucumbers into 2.5cm (1 inch) chunks and transfer them to a bowl.
- Salt and Rest: Sprinkle the cucumbers with salt and toss thoroughly. Let them rest for 20 minutes to draw out excess water and enhance the flavor.
- Drain Excess Liquid: After resting, drain the liquid from the bowl to prevent sogginess.
- Prepare the Dressing: Whisk together rice vinegar, toasted sesame oil, grated ginger, soy sauce, and sugar until well combined.
- Toss and Serve: Drizzle the dressing over the cucumbers. Sprinkle chopped coriander and sliced green onions on top, toss gently, and serve immediately for optimal freshness.
Notes
- Use a heavy object to smash cucumbers instead of cutting to maintain their texture and enhance flavor absorption.
- Resting cucumbers with salt helps remove excess moisture and prevents the salad from becoming watery.
- Serve immediately after dressing for the freshest taste and crunch.
- For a spicier kick, consider adding a pinch of chili flakes or sliced fresh chilies.
- This salad is best eaten within the same day as cucumbers can become soggy over time.
