Crisp and Sassy: 30-Minute Smashed Cucumber Salad Delight
This 30-Minute Smashed Cucumber salad is a vibrant, refreshing dish bursting with flavor that pairs well with various meals.
Equipment
- Large mixing bowl
- colander
- small bowl
- Knife
- meat mallet
- Whisk
Ingredients
For the Salad
- 3 medium Persian cucumbers Use for the best crunch and flavor
- 1 teaspoon Kosher salt Helps draw out excess moisture
- 3 stalks Green onions Slice thinly
- 1/4 cup Cilantro Provide a fresh, herbal note; optional
- 2 tablespoons White sesame seeds Toast for enhanced flavor
For the Dressing
- 2 tablespoons Sesame oil Adds depth to the dressing
- 2 tablespoons Tamari soy sauce Gluten-free option for soy sauce
- 2 tablespoons Rice vinegar Brings tangy brightness
- 1 teaspoon Honey Can be swapped with agave syrup for vegan
- 2 cloves Garlic Finely chopped
- 1 tablespoon Chili crisp Adjust to taste for spice
Instructions
How to Make 30-Minute Smashed Cucumber Salad
- Smash the cucumbers gently using the side of a knife or a meat mallet to crack their skin, allowing them to become more flavorful. Slice diagonally and place in a colander.
- Sprinkle the smashed cucumbers with kosher salt and massage them gently. Let them drain for about 10-15 minutes to remove excess moisture, then rinse with cold water and drain again.
- In a large mixing bowl, combine the drained cucumbers, sliced green onions, chopped cilantro, and toasted sesame seeds.
- In a separate small bowl, whisk together sesame oil, tamari soy sauce, rice vinegar, honey, finely chopped garlic, and chili crisp.
- Pour the dressing over the cucumber mixture, tossing well to ensure every piece is coated. Garnish with additional toasted sesame seeds if desired.
- For extra flavor, let the salad sit for 30 minutes before serving.
Notes
For best results, use fresh, crisp vegetables. This salad is best enjoyed fresh but can be stored in an airtight container for up to 3-4 days.