Description
This refreshing Asian cucumber salad features crispy smashed cucumbers in a bold sauce of soy, sesame oil, and garlic. Perfect as a light lunch or side dish, it’s easy to make and bursting with flavor.
Ingredients
2 large cucumbers
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon rice vinegar (optional)
2 stalks green onions, sliced
Instructions
Rinse and pat dry the cucumbers. Use a mallet or rolling pin to lightly smash each cucumber, avoiding full pulp.
In a bowl, whisk soy sauce, sesame oil, garlic, salt, pepper, and rice vinegar until emulsified.
Place the smashed cucumbers in a large bowl or on a serving platter and pour the dressing over them, tossing to combine.
Sprinkle with sliced green onions and serve immediately at room temperature.
Notes
For a spicier version, add red chili flakes to the dressing.
Substitute tamari for gluten-free option.
Rice vinegar can be replaced with apple cider vinegar for a tangier taste.
Store in an airtight container in the fridge for up to 24 hours for a more intense flavor.
- Prep Time: 10
- Category: Trending
- Method: Raw/No-cook
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 2g
- Sodium: 15000mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
