Smashed Cucumber Salad Recipe

Introduction

Smashed Cucumber Salad is a refreshing, crisp dish perfect for warm days or as a zesty side. Its bold flavors come from a simple dressing of soy sauce, rice vinegar, sesame oil, and garlic. Quick to prepare and full of texture, this salad is a wonderful way to enjoy cucumbers.

Ingredients

• 2 large cucumbers
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced

Instructions

1. Step 1: Wash the cucumbers and gently smash them using the flat side of a knife or a rolling pin to bruise the flesh without breaking the skin. Then, cut them into bite-sized pieces.
2. Step 2: In a bowl, combine the soy sauce, rice vinegar, sesame oil, and minced garlic to create the dressing.
3. Step 3: Toss the smashed cucumber pieces with the dressing until evenly coated.
4. Step 4: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the cucumbers to chill.
5. Step 5: Serve cold as a refreshing appetizer or side dish.

Tips & Variations

• For extra crunch, sprinkle toasted sesame seeds or chopped peanuts on top before serving.
• Add a pinch of chili flakes to the dressing for a spicy kick.
• Use English cucumbers to reduce bitterness and minimize peeling.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time; drain excess before serving and toss gently. Best served chilled and fresh for optimal crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vinegar instead of rice vinegar?

Yes, you can substitute rice vinegar with white wine vinegar or apple cider vinegar, but the flavor will be slightly different. Rice vinegar offers a mild, slightly sweet taste that complements cucumbers well.

Should I peel the cucumbers before making this salad?

It’s optional. Leaving the skin on adds color and extra nutrients, but if you prefer a smoother texture or if the skin is thick and bitter, peeling is recommended.

Smashed Cucumber Salad Recipe

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★★★★★

4.7 from 148 reviews

A refreshing and crunchy Smashed Cucumber Salad that combines crisp cucumbers with a tangy, savory dressing made from soy sauce, rice vinegar, sesame oil, and garlic. Perfect as a light appetizer or side dish, this salad is quick to prepare and bursting with vibrant flavors.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cucumber Salad

• 2 large cucumbers

Dressing

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced

Instructions

1. Prepare the Cucumbers: Rinse the cucumbers thoroughly. Using the flat side of a knife or a rolling pin, gently smash the cucumbers to break them open and increase the surface area for dressing absorption. Then cut them into bite-sized pieces.
2. Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and minced garlic until well combined.
3. Toss the Salad: Place the smashed cucumber pieces in a mixing bowl. Pour the dressing over the cucumbers and toss well to ensure all pieces are evenly coated.
4. Chill and Serve: Refrigerate the salad for at least 15 to 20 minutes to let the flavors meld together and serve cold for maximum refreshment.

Notes

• For extra texture, you can sprinkle toasted sesame seeds on top before serving.
• If you prefer a spicier kick, add a pinch of red pepper flakes or some sliced fresh chili.
• Use peeled cucumbers if you want a softer texture, but keeping the peel adds additional fiber and color.
• This salad is best eaten the same day but can be stored in the refrigerator for up to 2 days.

Keywords: smashed cucumber salad, cucumber salad, Asian salad, quick salad, refreshing salad, vegetarian salad, no-cook salad, sesame dressing