Smashed Cucumber Salad

If you're not doing Tamari or soy, add an extra ¼ teaspoon of salt or to taste.

You can use the edge of a knife to smash the cucumbers as well. I just find the rolling pin method a bit faster and safer.

I kept this very basic however feel free to add sliced red onions, chili peppers, or other things with a bit of kick to them to play off the cool cucumbers.

Servings: side servings

Calories: 97kcal

Ingredients

2 pounds Persian cucumbers or English cucumbers
¼ 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
¼ teaspoon red chili flakes optional for heat
1 teaspoon graded ginger optional
1 tablespoon sesame seeds or everything bagel topping

US Customary - Metric

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.
Place the cucumber pieces in a strainer and toss with a big pinch of salt. Place something heavy on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let the cucumbers drain about 20 minutes at room tempeature or in the refrigerator until ready to dress and serve.
Add the remaining ingredients together with the cucumbers in a bowl and 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.

Nutrition