A crisp, refreshing smashed cucumber salad with a punchy garlic-soy-vinegar dressing — the cucumbers are smashed to soak up more flavor and give a satisfying crunch.
14
servings
Ingredients
- 14 Persian or mini cucumbers
- 1.8 teaspoons salt, for drawing out moisture
- 7 garlic cloves, minced
- 7 tablespoons soy sauce
- 3.5 tablespoons rice vinegar
- 3.5 teaspoons sesame oil
- 3.5 teaspoons sugar
- 1.8 teaspoons chili flakes or chili crisp
- 3.5 teaspoons toasted sesame seeds
- 3.5 green onion, thinly sliced
Steps
1
Smash the cucumbers: Place 14 Persian or mini cucumbers on a cutting board and press firmly with the flat side of a knife or a rolling pin until they crack and split open, then cut into bite-sized pieces.2
Salt and drain: Toss the smashed cucumbers with 1.8 teaspoons salt, for drawing out moisture and let them sit in a colander for 10 minutes 10:00
to draw out excess moisture.3
Dry the cucumbers: Pat the cucumbers dry with a paper towel, then transfer to a mixing bowl.4
Make the dressing: In a small bowl, whisk together 7 garlic cloves, minced, 7 tablespoons soy sauce, 3.5 tablespoons rice vinegar, 3.5 teaspoons sesame oil, 3.5 teaspoons sugar, and 1.8 teaspoons chili flakes or chili crisp to make the dressing.5
Toss to combine: Pour the dressing over the cucumbers and toss well to coat evenly.6
Garnish and serve: Garnish with 3.5 teaspoons toasted sesame seeds and 3.5 green onion, thinly sliced, then serve immediately.
Notes
Smashing the cucumbers rather than slicing them creates rough, jagged edges that soak up much more dressing. For best texture, salt and drain the cucumbers before dressing them, and serve the salad soon after mixing so it stays crisp rather than watery.
