Description
A quick, 5-minute no-cook side dish featuring smashed cucumbers tossed in a tangy, spicy, and savory Asian-inspired dressing. Perfect for hot days or as a palate cleanser.
Ingredients
- 3 medium English cucumbers
- 1 tablespoon kosher salt
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1–2 teaspoons chili garlic sauce or Sriracha
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
- Wash cucumbers thoroughly and trim the ends. Do not peel.
- Place cucumbers on a cutting board and smash them firmly with the flat side of a chef’s knife or a wooden spoon until the skin cracks and the cucumber flattens slightly.
- Slice the smashed cucumbers into bite-sized, half-inch chunks and place them in a large mixing bowl.
- Sprinkle kosher salt over the cucumbers and toss to coat evenly. Let sit for 10-15 minutes to draw out moisture.
- Drain the cucumbers in a colander and squeeze out excess liquid with your hands to ensure a crunchy texture.
- In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and chili sauce until the sugar is dissolved.
- Pour the dressing over the drained cucumbers and toss to coat evenly.
- Let the salad sit for 5 minutes to allow flavors to meld.
- Just before serving, sprinkle with toasted sesame seeds and fresh cilantro. Toss once more and serve immediately.
Notes
[‘Smashing the cucumbers breaks down cell walls, allowing the dressing to penetrate deeper than slicing alone.’, ‘Salting and draining is crucial to remove excess water and prevent a soggy salad.’, ‘Use fresh garlic for the best flavor; powdered garlic does not work well here.’, ‘Chill cucumbers before starting for maximum crunch.’, ‘Do not freeze this salad as the texture will become mushy upon thawing.’, ‘Adjust chili sauce amount based on heat preference.’]
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4
- Sodium: 350
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, spicy salad, asian side dish, quick recipes, vegan side dish, gluten-free, no cook, summer recipes, healthy snacks