Description
This refreshing Smashed Cucumber Salad features crisp cucumbers smashed to release their texture and tossed with a vibrant dressing of rice vinegar, toasted sesame oil, ginger, soy sauce, and a touch of sugar. Garnished with fresh coriander and green onions, it’s a quick, light, and flavorful side dish perfect for warm weather or to complement Asian-inspired meals.
Ingredients
Scale
Salad
- 500g / 1 lb cucumbers (4 medium or 2 long cucumbers, preferably Telegraph/English or Lebanese cucumbers)
- 3/4 tsp salt
- 2 tbsp coriander/cilantro, roughly chopped
- 1/4 cup green onions, sliced
Dressing
- 1.5 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1.5 tsp freshly grated ginger
- 2 tsp soy sauce
- 1/2 tsp sugar
Instructions
- Smash the cucumbers: Using a heavy object like the smooth side of a meat mallet, rolling pin, pestle, or a can, bash the cucumbers until they split open on the sides. This helps release their texture and allows the flavors to better penetrate.
- Cut into chunks: Slice the smashed cucumbers into chunks about 2.5 cm (1 inch) long and place them in a mixing bowl.
- Salt the cucumbers: Sprinkle the cucumber chunks with 3/4 tsp salt, toss everything gently to combine, and let it sit for 20 minutes. This process draws out excess water from the cucumbers, making them crisper.
- Drain excess liquid: After 20 minutes, drain the liquid that the cucumbers have released from the bowl to prevent the salad from becoming soggy.
- Prepare the dressing: In a small bowl or jar, combine 1.5 tbsp rice vinegar, 2 tsp toasted sesame oil, 1.5 tsp freshly grated ginger, 2 tsp soy sauce, and 1/2 tsp sugar. Shake or whisk well until the sugar dissolves and the dressing is well mixed.
- Toss and serve: Drizzle the dressing over the drained cucumbers, sprinkle with roughly chopped coriander and sliced green onions, then toss gently to coat evenly. Serve immediately for the best crunch and freshness.
Notes
- Cucumber type: Use 2 long cucumbers (Telegraph/English cucumbers) or 3 medium Lebanese cucumbers, which are common varieties that provide ideal texture and flavor for this salad.
- Sesame oil: Toasted sesame oil is preferred as it has a deep brown color and richer flavor compared to untoasted (yellow) sesame oil, which is harder to find and milder in taste.
- Herb substitutions: Coriander is optional. For the green onion, you can substitute with finely sliced red onion, shallots, French onions, or chives if preferred.
- Nutrition note: Although the sodium content may appear high due to the salt used to draw liquid from the cucumbers, much of the salt is discarded with the drained water, so the final sodium intake is lower than it looks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: smashed cucumber salad, cucumber salad, Asian cucumber salad, no-cook salad, fresh cucumber recipe, quick side dish, healthy salad
