Smashed Cucumber Salad Recipe
This Smashed Cucumber Salad is a refreshing and crunchy side dish featuring crisp cucumbers smashed to release their flavors and tossed in a tangy, garlicky chili oil dressing. Perfect as a light appetizer or accompaniment to Asian-inspired meals, it combines simple ingredients for an easy yet flavorful salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 large cucumbers
- 2 cloves garlic, minced
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon chili oil
- 1/2 teaspoon salt
Instructions
- Prepare Cucumbers: Wash and pat dry the cucumbers. Using a rolling pin or a heavy pan, gently smash the cucumbers until they crack and split open, then cut into bite-sized pieces.
- Make Dressing: In a small bowl, combine minced garlic, rice vinegar, chili oil, and salt. Mix well to marry the flavors.
- Toss Salad: Place the smashed cucumbers in a large bowl and pour the dressing over them. Toss thoroughly to evenly coat all pieces with the dressing.
- Chill and Serve: Let the salad sit for at least 10 minutes in the refrigerator to allow the flavors to meld. Serve chilled as a refreshing side dish.
Notes
- For extra crunch, you can sprinkle some toasted sesame seeds on top before serving.
- Adjust chili oil quantity to your preferred spice level.
- Use English cucumbers or other seedless varieties for the best texture.
- This salad can be stored in the refrigerator for up to 2 days, but is best eaten fresh.
Keywords: Smashed cucumber salad, Asian cucumber salad, spicy cucumber salad, garlic cucumber salad
Find it online: https://cookwithyana.com/smashed-cucumber-salad-recipe/
