You might think that a recipe based on one vegetable is not really a salad. However this Asian-inspired smashed cucumber salad has the flavor to hold up well as a side dish, appetizer, or refreshing snack.
Smashing the cucumbers breaks down the firmness and structure. The cucumbers are still crunchy with a bit of a tender center, which allows them to absorb the marinade. It marinates for about 10 minutes and then it’s ready to serve. So it’s definitely a quick and easy salad to add to a meal or make for almost instant gratification.
This recipe is in honor of Astro, my beloved furry sous chef and cucumber lover (2011 to 2024).
Smashed Cucumber Salad
Ingredients
- 2 pounds Persian cucumbers or English cucumbers
- 1/4 teaspoon salt
- 4 tablespoons white wine vinegar or rice vinegar, or other vinegar
- 1 tablespoon Tamari gluten free
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted sesame oil
- 1 garlic clove peeled and minced
- 1/4 teaspoon red chili flakes optional for heat
- 1 teaspoon graded ginger optional
- 1 tablespoon sesame seeds or everything bagel topping
Instructions
- Slice the cumbers into pieces.
- Place the cucumber pieces on a cutting board and cover with plastic wrap.
- Use a rolling pin or other tool with a flat side to gently smash the cucumber pieces. Make sure all of them are at least a bit smashed so they can easily absorb the marinade.
- Add the remaining ingredients together with the cucumbers in a bowl and marinate for at least 10 minutes.
- Top with sesame seeds or everything bagel topping. I find this salad tastes better fresh but it can be stored in the refrigerator for a few days.
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