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diced cucumbers in a black bowl with a spoon in it—set on a table with cilantro

Smashed Cucumber Salad

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5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 servings (5 cups)
Category Side Dish
Cuisine Asian
Author Lauren Grant

Description

Savory, refreshing and simple. This smashed cucumber salad is flavored with ginger, garlic, and toasted sesame oil. It's great for warm weather or served alongside asian glazed meatballs, salmon or chicken.

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Ingredients

  • 2 pounds English cucumbers or Persian cucumbers
  • 1 teaspoon kosher salt + more to taste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon low-sodium soy sauce*
  • 2 teaspoons honey*
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon grated fresh garlic
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons chopped cilantro or parsley
  • 3 tablespoons sliced scallions

Instructions

  • On a cutting board, smash cucumbers using a mallet, rolling pin, or heel of your hand, until cracked and smashed. 
  • Cut smashed cucumbers into 1-inch chunks; transfer to a colander set over a large bowl, toss with 1 teaspoon salt. Let cucumbers drain 20–30 minutes. 
  • Discard released liquid. In now-empty bowl, whisk together vinegar, oil, soy sauce, honey,  ginger, garlic, and pepper flakes. 
  • Add cucumber, cilantro and scallions and toss to combine.
  • Season with salt and additional red pepper flakes to taste. 

Equipment

Chefs knife
microplane

Notes

This side salad is best served right away and cold or at room temperature. It can be made up to a couple hours ahead of, wait to add cilantro and scallions until right before serving. 
Store leftovers in an airtight container in the fridge for up to 2 days.
Cucumbers: use 2 large English cucumbers, 4 medium English cucumbers, or 8–10 Persian cucumbers.
Soy sauce: use low-sodium! If you are using regular, start with half the amount.
Gluten-free: to ensure this salad is gluten-free, be sure to use certified gluten-free soy sauce.
To make this vegan: use granulated white sugar, agave syrup, or brown sugar instead of honey.

Nutrition

Serving: 1/6 recipeCalories: 45kcalCarbohydrates: 6gFat: 2.5gSodium: 417mgFiber: 1gSugar: 4g
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