This Smashed Cucumber Salad is a refreshing and flavorful dish that combines crisp, lightly salted cucumbers with a zesty garlic-soy dressing, perfectly balanced with toasted sesame seeds and a hint of heat. Quick to prepare and bursting with Asian-inspired flavors, it’s an ideal light appetizer or side dish for any meal.
Total Time:45 mins (includes draining and chilling time)
Yield:6 servings
Ingredients
Cucumbers
2 English cucumbers
Salting Ingredients
1 ½ teaspoons kosher salt, plus more as needed
1 teaspoon white sugar
Dressing
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes, to taste
Finishing
2 teaspoons toasted sesame seeds
Instructions
Smash and Slice the Cucumbers: Wrap each cucumber in plastic wrap to minimize splattering. Place the wrapped cucumbers on a work surface and gently pound with a flat object, such as a meat pounder, until they crack and are slightly flattened. Remove the plastic, cut each cucumber in half, then halve each half lengthwise. Slice into 1- to 1 ½-inch pieces. Transfer the cucumber pieces to a strainer set over a bowl.
Salt and Drain: Sprinkle the cucumber slices with kosher salt and sugar, mixing until well combined. Refrigerate both the bowl and strainer for 30 to 60 minutes, allowing the cucumbers to drain excess liquid.
Prepare the Dressing: In a large bowl, whisk together the finely crushed garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes until thoroughly combined.
Toss with Dressing: Add the drained cucumber slices to the bowl with the dressing. Toss well to coat all pieces evenly. Cover with plastic wrap and, if time allows, refrigerate for approximately 30 minutes to allow the flavors to meld.
Finish and Serve: When ready to serve, spoon the coated cucumbers into a serving bowl and sprinkle the top with toasted sesame seeds. Enjoy immediately!
Notes
If you cannot find seasoned rice vinegar, substitute with plain rice vinegar plus an extra pinch of salt and sugar in the dressing.
Adjust the amount of red pepper flakes to match your desired spice level.
This salad tastes even better after chilling, as the flavors continue to develop over time.
For best texture, serve soon after dressing to keep cucumbers crisp.
