How do I choose the best cucumbers for this salad?

When selecting cucumbers, look for firm ones without wrinkles or soft spots. Persian cucumbers are ideal as they are small, crisp, and have fewer seeds. If unavailable, English cucumbers are a great alternative, offering more flesh and less bitterness.

Can I prepare this salad in advance?

Yes, you can make this salad in advance! However, it's best to keep it in the fridge without the dressing until shortly before serving to maintain its crunch. If you add the dressing too early, the cucumbers will release excess moisture.

What can I serve with Smashed Asian Cucumber Salad?

This versatile salad is a fantastic side for grilled meats or seafood. Pair it with dishes like Asian vegetable spring rolls, tofu stir-fries, or on top of rice bowls for a complete meal.

Are there other variations I can try?

Absolutely! You can mix in other vegetables like shredded carrots and radishes, or use different herbs like mint or basil for a fresh twist. Each variation can create a new flavor experience.

Is this salad suitable for meal prep?

Definitely! The Smashed Asian Cucumber Salad is perfect for meal prep, but keep the dressing separate until serving. This way, the cucumbers will stay fresh and crisp.

Smashed Asian Cucumber Salad – A Quick, Simple Recipe!

Ingredients

Scale

4 Persian cucumbers or 2 English cucumbers
1/2 teaspoon sea salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili oil
2 cloves garlic, finely minced
1 tablespoon sugar or honey
2 green onions, finely sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes (optional)

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Instructions

Start by smashing the cucumbers gently using a chef’s knife to break their structure and enhance flavor absorption.
Cut the smashed cucumbers into bite-sized pieces, sprinkle with salt, and let them sit in a colander for 10 minutes to draw out excess water.
In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, minced garlic, and sugar or honey until well combined.
After the cucumbers have released moisture, pat them dry and transfer to a large bowl. Add sliced green onions and cilantro, then pour in the dressing and toss gently.
Top with toasted sesame seeds and crushed red pepper flakes, if desired. Chill for about 30 minutes before serving.

Notes

This salad is versatile; you can add shredded carrots, sliced radishes, or bell peppers for extra crunch. Adjust the chili oil to your spice preference.

Author: eleanor-quin
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cooking Required
Cuisine: Asian
Diet: Gluten-Free, Vegan

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 6g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg