Asian Cucumber Salad
This smashed cucumber salad is cool, crunchy, and dressed in a punchy garlic-sesame-vinegar sauce. It is refreshing, ready in ten minutes, and the perfect contrast to rich mains. A staple side across many Asian cuisines for good reason.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 3 cucumbers
- 3 cloves garlic
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- to taste sesame oil and chili
Instructions
- Smash the cucumbers with the flat of a knife, then tear or cut into rough chunks.
- Toss with a little salt and let drain in a colander for 10 minutes.
- Whisk the garlic, rice vinegar, soy sauce, sesame oil, and a pinch of sugar.
- Pat the cucumbers dry and place in a bowl.
- Pour the dressing over and toss to coat.
- Top with chili flakes and sesame seeds and serve cold.
💡 Chef's tip
Salt the smashed cucumbers and let them drain for ten minutes first, which removes excess water so the salad stays crisp and the dressing does not dilute.
Smashing the cucumbers rather than slicing them creates rough, craggy surfaces that grab and soak up far more of the dressing.
Nutrition (per serving)
- Calories: 90 kcal
- Protein: 2 g
- Carbs: 8 g
- Fat: 6 g
