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smashed cucumber salad recipe asian chinese traditional chili oil garlic sesame seeds cilantro restaurant style

Smashed Cucumber Salad

By Kimberly Killebrew
Delightfully crunchy, refreshing, and bursting with Asian flavors, this Smashed Cucumber Salad pairs beautifully with all of your favorite Chinese dishes and more!
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Prep Time 10 minutes
Salting Time 20 minutes
Total Time 30 minutes
Servings 6

Equipment

Ingredients
  

  • 2 pounds English cucumbers , 2-3 large English cucumbers, washed, patted dry and ends trimmed (or equivalent Persian cucumbers)
  • 1 teaspoon kosher salt , for salting the cucumbers
  • 3-4 cloves garlic , finely minced
  • 1 1/2 teaspoons finely minced ginger root
  • 2 tablespoons black rice vinegar , can substitute regular rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon olive oil or neutral flavored oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons chili oil , click link for recipe (homemade is highly recommended for best flavor)
  • or store-bought chili oil
  • 2-3 teaspoons granulated sugar , or honey
  • 1/4 cup chopped cilantro (can substitute chopped green onions and/or parsley)
  • 2 teaspoons toasted sesame seeds (toast in dry skillet over medium-high heat until golden)

Instructions
 

  • Place the cucumbers on a clean work surface and use the side of a cleaver to smash down on the cucumber with your hand until the cucumber is split open along the sides. It will split into several pieces. It's better to smash down on it hard rather than having to bash it multiple times. Alternatively, instead of a cleaver, you can use a rolling pin, the smooth side of a mallet, or even a heavy can. Slice the pieces of cucumber diagonally into bite-sized pieces, about 1 inch, leaving the seeds behind.
    Place the cucumber pieces in a large bowl, sprinkle with the teaspoon of salt and toss to combine. Let them sit for 20 minutes to allow the salt to draw out excess water from the cucumbers (this will prevent a watery and flavor-diluted cucumber salad). Drain the cucumbers in a colander.
  • While the cucumbers are draining, whisk the dressing ingredients together in a small bowl (reserve the cilantro and sesame seeds for last). Taste the dressing and add adjust according to preference. Pour the dressing over the cucumbers, add the cilantro, and stir to combine.
    Chill the smashed cucumber salad for at least an hour before serving to allow the cucumbers to soak up the flavors. Can be served chilled or at room temperature. Sprinkle with sesame seeds before serving (optional). Will keep covered in the fridge or 2 days (after that the cucumbers will start to become mushy.

Nutrition

Calories: 81kcalCarbohydrates: 8gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 559mgPotassium: 244mgFiber: 1gSugar: 4gVitamin A: 204IUVitamin C: 5mgCalcium: 35mgIron: 1mg
Course Salad, Side Dish
Cuisine Asian, Chinese
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