Description
Craving a crisp, spicy, and refreshing side? This Smashed Asian Cucumber Salad is your answer. It’s a fast, flavor-packed dish perfect for summer meals, meal prep, or light dinners. With smashed cucumbers absorbing a bold mix of soy sauce, garlic, chili oil, and sesame, this salad is a standout among quick breakfast ideas, healthy snack options, and easy dinner sides. Ideal for fans of vibrant Asian flavors, it’s also vegan, gluten-free, and endlessly customizable. Whether you’re planning a casual lunch or an elevated dinner, this easy recipe will become one of your go-to food ideas.
Ingredients
4 Persian cucumbers or 2 English cucumbers
1/2 teaspoon sea salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili oil
2 cloves garlic, finely minced or grated
1 tablespoon sugar or honey
2 green onions, finely sliced
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame seeds
1/2 teaspoon crushed red pepper flakes (optional)
Instructions
1. Place cucumbers on a cutting board and smash them gently using the flat side of a chef’s knife. Cut into bite-sized pieces.
2. Sprinkle salt over the cucumbers and let them sit in a colander for 10 minutes to draw out excess water.
3. In a bowl, mix soy sauce, rice vinegar, sesame oil, chili oil, garlic, and sugar or honey until well combined.
4. Pat cucumbers dry and transfer to a large bowl. Add green onions and cilantro. Pour in the dressing and toss gently.
5. Top with sesame seeds and red pepper flakes if using. Serve immediately or chill for up to 30 minutes before serving.
Notes
Always salt the cucumbers first to avoid excess water in the salad.
Use high-quality chili oil and toasted sesame seeds for deeper flavor.
Keep the dressing and cucumbers separate until serving if making ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg