Description
This Smashed Asian Cucumber Salad is a refreshing, bold, and crunchy side dish featuring smashed cucumbers tossed in a savory garlic-soy-sesame dressing. Perfect for summer meals or a quick low-carb, vegan-friendly appetizer. Easy to make in under 10 minutes with ingredients you likely have on hand. A must-try cucumber salad recipe for fans of Asian-inspired flavors.
Ingredients
2 large English cucumbers
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon chili flakes
1 teaspoon sugar
1 teaspoon sesame seeds (optional)
2 stalks green onions, sliced
Instructions
1. Lay cucumbers on a cutting board and smash them using the flat side of a large knife or a rolling pin until they crack. Cut into bite-sized chunks.
2. Place smashed cucumbers in a bowl and sprinkle lightly with salt. Let them sit for 5–10 minutes to release water.
3. In a small bowl, whisk together garlic, soy sauce, rice vinegar, sesame oil, chili flakes, and sugar until combined.
4. Drain the cucumbers and discard the excess liquid.
5. Pour the dressing over the cucumbers and toss to coat well.
6. Garnish with sesame seeds and green onions.
7. Chill for 10–15 minutes before serving for best flavor, or enjoy immediately.
Notes
Let cucumbers sit with salt to release excess moisture and enhance crunch.
Adjust chili flakes to taste depending on spice preference.
Toast sesame seeds for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg