Description
This Asian Cucumber Salad, also known as Smashed Cucumber Salad, offers a refreshing and crunchy side dish featuring smashed Persian cucumbers tossed in a flavorful dressing of sesame oil, tamari soy sauce, rice vinegar, honey, garlic, and a hint of chili crisp. Garnished with toasted sesame seeds, green onions, and cilantro, this salad is quick to prepare, perfect for a light appetizer or accompaniment to Asian-inspired meals.
Ingredients
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)
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
Instructions
- Smash and slice the cucumbers: Lay the side of your knife on each cucumber and gently press down with your hand to break the skin along the full length without cutting it completely. Alternatively, use a meat mallet to lightly smash the cucumbers. Then slice each cucumber on a diagonal into bite-sized pieces and place them in a colander.
- Salt and drain the cucumbers: Sprinkle kosher salt over the smashed cucumber pieces in the colander, tossing and massaging the salt in to encourage excess moisture to release. Let them drain in the sink for 10 to 15 minutes. Rinse the cucumbers under cold water to remove excess salt, then allow them to drain well again.
- Make the salad base: Transfer the drained cucumbers to a large mixing bowl. Add sliced green onions, finely chopped cilantro, and toasted white sesame seeds to the bowl.
- Prepare the dressing: In a small bowl, whisk together the sesame oil, tamari soy sauce, rice vinegar, honey, finely chopped garlic, and chili crisp until well combined.
- Toss the salad with dressing: Pour the dressing over the cucumber mixture and toss thoroughly to coat all the ingredients evenly. Garnish the salad with additional toasted sesame seeds before serving.
Notes
- For an extra spicy kick, adjust the amount of chili crisp according to your heat preference.
- Persian cucumbers are preferred for their thin skin and fewer seeds, but you can substitute with English cucumbers if needed.
- Allowing the cucumbers to drain after salting ensures the salad stays crisp without becoming watery.
- This salad is best eaten fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
