Is it simply us or does it appear to be cucumbers repel any dressing you add to them? Not so quick! After some analysis and testing, we discovered that smashing cucumbers helps the flavors stick round. Smashed cucumber salad to the rescue!
This Asian-inspired take is tremendous contemporary, crunchy, savory, somewhat spicy, and stuffed with ginger and sesame taste. Plus, so EASY — simply 10 elements, 1 bowl, and 10 minutes required. Allow us to present you the way it’s carried out!
Recipe Inspiration
This smashed cucumber salad is just like pai huang gua, a Chinese language cucumber salad that includes a garlicky sesame-soy-vinegar dressing and chili crisp and/or chili oil topping.
Our impressed model is of course sweetened with maple syrup, swaps the chili oil for chili flakes, and likewise attracts affect from Japanese delicacies with the inclusion of pickled ginger for a candy, tangy addition.
Learn how to Make Smashed Cucumber Salad
Smashing cucumbers is all about getting the dressing to raised maintain onto the cucumber. And this dressing? You’re undoubtedly going to need it smothering that cucumber. It’s completely balanced because of tangy rice vinegar, fragrant garlic and ginger, savory tamari, nutty toasted sesame oil, candy maple syrup, and spicy purple pepper flakes.
Now, let’s speak about easy methods to smash that cucumber. After slicing it in half lengthwise, place it on a slicing board and use a rolling pin or heavy skillet to smash, smash, smash. Mild is not the reply right here!
When it’s wanting completely craggy, you’re able to slice it up and toss with the dressing, inexperienced onion, sesame seeds, and pickled ginger.
Welcome to YUM city.
We hope you LOVE this cucumber salad! It’s:
Gingery
Savory
Spicy
Umami
Crunchy
& SO refreshing!
What to Serve with this Smashed Cucumber Salad
It’s a simple, versatile facet that pairs properly with crispy salmon + rice for a easy meal. Or, strive it with any of your favourite Asian-inspired mains. Right here’s some inspo:
Extra Refreshing Cucumber Recipes
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Servings 4 (Servings)
- 2 cloves garlic, grated
- 1 Tbsp grated contemporary ginger
- 2 Tbsp rice vinegar (unseasoned // guarantee gluten-free as wanted)
- 2 Tbsp tamari (or soy sauce // guarantee gluten-free as wanted)
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
- 1/2-1 tsp purple pepper flakes, to style
- 2 giant English cucumbers (2 giant cucumber yield ~6 cups or 775 g)
- 3 stalks inexperienced onion, trimmed and thinly sliced
- 2 Tbsp sesame seeds
- 2-3 Tbsp chopped pickled ginger (optionally available, however extremely beneficial)
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In a medium serving bowl, whisk collectively the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and purple pepper flakes. Put aside.
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Trim the ends of your cucumbers, then lower every cucumber in half lengthwise. Place the cucumbers lower facet down in your slicing board, then use a rolling pin or heavy skillet to smash every half till it splits open. Actually go for it! They need to look craggy. After smashing, lower every cucumber into 1/2-inch to 1-inch slices and add to the bowl along with your dressing.
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Add the inexperienced onion, sesame seeds, and chopped pickled ginger (optionally available) and toss to coat.
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Serve instantly or make as much as an hour forward and preserve it refrigerated. It’s finest loved chilly. Not freezer pleasant.
*Vitamin data is a tough estimate calculated with out optionally available elements.
Serving: 1 serving Energy: 100 Carbohydrates: 9.5 g Protein: 3.2 g Fats: 6.5 g Saturated Fats: 1 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 1.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 511 mg Potassium: 301 mg Fiber: 2.6 g Sugar: 4.1 g Vitamin A: 78 IU Vitamin C: 5.8 mg Calcium: 38 mg Iron: 1 mg
