Asian Cucumber Salad (Smashed Cucumber Salad)
Fresh, crunchy, and packed with flavor, this Asian cucumber salad is the perfect side dish for Asian-inspired dinners! Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Equipment
- Glass Mixing Bowls Great for mixing a variety of things.
- Zwilling Chef's Knife My favorite chef's knife!
Ingredients
Cucumber Salad
- 6 medium Persian cucumbers
- 1 teaspoon kosher salt
- 2 green onions thinly sliced
- ¼ cup finely chopped cilantro
- 2 teaspoons white sesame seeds toasted (plus extra for garnish)
Asian Dressing
- 1 tablespoon sesame oil
- 1 tablespoon tamari soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves finely chopped
- 1 to 2 teaspoons chili crisp see notes below
Instructions
- Smash and slice the cucumbers. Lay the side of your knife on the cucumber and gently smash it with your hand, just enough to break the cucumber skin down the full length of it. You could also use a meat mallet. Then slice each cucumber on an angle and add to a colander.
- Salt and drain the cucumbers. Place the colander in your sink. Sprinkle the salt over the cucumbers, massaging it in as you toss, and let drain for 10 to 15 minutes. Rinse the cucumbers in cold water, to remove the salt, and drain again.
- Make the salad. Place the cucumbers in a large mixing bowl. Add the green onions, cilantro, and sesame seeds.
- Make the dressing. In a small bowl, whisk together the sesame oil, tamari soy sauce, rice vinegar, honey, garlic, and chili oil.
- Mix the salad together. Pour the dressing on top of the salad, and toss together. Garnish with extra toasted sesame seeds.
Video
Notes
- Storage tip: This salad will keep well in the fridge for 3 to 4 days when stored in an airtight container. Just note that the cucumbers may soften a bit over time, so it’s best enjoyed fresh within the first day or two.
- You can use chili crisp or chili oil. I prefer chili crisp in this salad as it's a bit more complex flavor-wise with fried chili flakes, garlic, and onions, and it has a crunchy, crispy texture. Chili oil is a smoother blend of usually just chili peppers and oil. Both add great flavor to the salad, so feel free to use what you have on hand. Though if you're buying one, I recommend the chili crisp linked in the ingredients!
- Make sure to give the chili crisp a stir for a new jar. All the yummy bits will be at the bottom.
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 837mg | Potassium: 168mg | Fiber: 1g | Sugar: 6g | Vitamin A: 216IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg