Description
This salad features crisp cucumbers with a savory garlic dressing. Smashing the vegetable creates cracks to absorb the sauce effectively. You get a balance of salty, sour, and spicy flavors in every bite. Serve this dish as a light appetizer or a refreshing side.
Ingredients
Scale
- 2 large English cucumbers or 6 Persian cucumbers
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1.5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon chili oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped cilantro
Instructions
- Wash the cucumbers and pat them dry completely.
- Place the flat side of a knife against the cucumber and press down firmly to smash it until it cracks.
- Slice the smashed cucumbers into bite-sized diagonal pieces.
- Toss the cucumbers with salt and sugar in a large bowl.
- Let the mixture sit for 10 minutes to draw out excess water.
- Drain the liquid from the bowl and discard it.
- Whisk the soy sauce, rice vinegar, garlic, sesame oil, and chili oil in a small jar.
- Pour the dressing over the drained cucumbers and mix well.
- Top with sesame seeds and cilantro before serving.
Notes
- Use thin-skinned cucumbers for the best texture.
- Serve immediately to keep the cucumbers crunchy.
- Adjust the chili oil amount to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: smashed cucumber salad, spicy cucumber salad, Asian side dish, garlic cucumbers, vegan appetizer, cold salad recipe