Go Back

Smashed Cucumber Salad

A crunchy simple Asian style cucumber salad made with smashed cucumbers and a light summery sweet and sour dressing.
5 from 1 vote
Print Recipe
Prep Time 30 minutes
Servings 4 servings

Ingredients
  

  • 3 English cucumbers
  • 1/2 tsp salt
  • 3 tbsp torn fresh coriander leaves loosely packed
  • 2 to 3 tbsp chopped green onions/ spring onions
  • 2 to 3 tsp sugar
  • 2 tsp soy sauce
  • 1 tbsp rice wine vinegar or apple cider vinegar
  • 1 1/2 tsp ginger-garlic paste
  • 1/2 tsp salt adjust to taste
  • 3 tbsp sesame oil
  • 1 1/2 tsp red chilli flakes
  • 2 tsp toasted sesame seeds

Instructions
 

  • Wash and pat dry the cucumbers. Trim both ends. Place the cucumbers on a cutting board and gently whack them a few times, along their length, with a rolling pin. The cucumbers should crack into pieces without becoming mushy. You can cut the really pieces smaller with a knife so they’re more or less the same size. Ideally the cucumber pieces should be about 1.5-inch sized.
  • Toss the cucumber pieces with 1/2 tsp salt and keep aside for about 20 to 30 minutes. In the meanwhile, combine the other 1/2 tsp salt, sugar, light soy sauce, rice vinegar and ginger-garlic paste in a small bowl. Make sure the sugar and salt are completely dissolved. Set aside.
  • If you’re making your own chilli oil, heat the sesame oil but do not let it get too hot. Turn off the heat and add the red chilli flakes to the oil. Immediately transfer the chilli oil to a small bowl.
  • Lightly press the cucumber and drain off the liquid. You can use this cucumber water in soup, stews, juices or smoothies. Mix in the coriander leaves, green/ spring onions, the salad dressing and chilli oil.
  • Sprinkle the toasted sesame seeds on top. Serve immediately or the salad will become they become soggy and limp, losing its crunch.