Asian Smashed Cucumber Salad 🥒

Ingredients

• 2 Cucumber (medium, preferably English or Persian cucumber; ends trimmed)
• 1 tsp Salt (kosher or sea salt)
• 2 cloves Garlic (minced fine)
• 1 Red Chili Pepper (finely minced; adjust to heat preference)
• 1 tbsp Soy Sauce (light or regular; use gluten‑free tamari for GF)
• 1 tbsp Rice Vinegar (unseasoned)
• 1 tsp Sesame Oil (toasted sesame oil for nutty flavor)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Chili Oil (adds heat and shine; adjust to taste)

Instructions

1. Trim and smash cucumbers

   Cut off the ends of the cucumbers, then place them on the cutting board. Using the flat side of the chef's knife or a rolling pin, gently smash each cucumber until it cracks but remains in one piece.

   Time: PT5M

2. Salt and marinate

   Transfer the smashed cucumbers to the large mixing bowl, sprinkle with 1 tsp salt, and toss to coat evenly. Let the cucumbers sit for 10 minutes to draw out excess moisture.

   Time: PT2M

3. Drain excess liquid

   After 10 minutes, pour the cucumber mixture into a fine mesh sieve (or colander) and gently press to remove the released liquid. Return the drained cucumbers to the mixing bowl.

   Time: PT1M

4. Prepare the dressing

   In a small bowl, combine minced garlic, minced red chili pepper, soy sauce, rice vinegar, sesame oil, sugar, and chili oil. Stir until the sugar dissolves completely.

   Time: PT3M

5. Toss and serve

   Pour the dressing over the drained cucumbers and toss gently to coat all pieces evenly. Transfer to a serving plate and serve immediately or chill for up to 30 minutes.

   Time: PT1M

Nutrition Facts

Calories

45

Protein

1 g

Carbohydrates

6 g

Fat

2 g

Fiber

1 g