Smashed Cucumber Salad Recipe
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.
- 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
Cucumber Salad
- 2 large cucumbers
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions
- 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.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and minced garlic until well combined.
- 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.
- 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
Find it online: https://famdishes.com/smashed-cucumber-salad-recipe/
