Smashed Cucumber Salad
This Smashed Cucumber Salad recipe offers a refreshing and flavorful side dish. English cucumbers are lightly smashed and seasoned, then drained to remove excess moisture. They are then tossed in a vibrant dressing made from rice wine vinegar, soy sauce, sesame oil, garlic, and a hint of sugar and optional red pepper flakes, resulting in a perfectly balanced, crisp, and savory-sweet salad.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Colander
- 1 Mixing Bowl
- 1 Whisk
Ingredients
Main
- 2 medium English cucumbers
- Kosher salt
- 1 teaspoon sugar
- 2 tablespoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 small clove garlic finely grated
- Pinch crushed red pepper flakes optional
Instructions
- Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
- Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.
Notes
The "smashing" technique breaks down the cucumber's cellular structure, allowing it to absorb the dressing more effectively and creating a unique, tender-crisp texture. Ensure thorough draining after salting to prevent a watery salad; this step is crucial for concentrated flavor and a pleasant mouthfeel. For an elevated profile, consider toasting a small amount of sesame seeds to sprinkle over the finished salad for added aroma and crunch. A touch of fresh cilantro or scallions can also brighten the dish. Taste the dressing before adding cucumbers and adjust sugar/salt/acidity to your preference. Using English cucumbers is ideal due to their thin skin and fewer seeds, eliminating the need for peeling or deseeding.