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Smashed Cucumber Salad

Crunchy smashed cucumbers tossed in a garlic, soy, and sesame dressing — a no-cook side ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Persian cucumbers
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • 3 cloves garlic finely minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili crisp optional
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame seeds
  • 2 scallions sliced

Equipment

  • Large chef’s knife or rolling pin (for smashing)
  • Mixing bowl
  • Small whisk or fork
  • Cutting board

Method
 

  1. Step 1: Smash the cucumbers until they split, then tear or chop into bite-size pieces.
  2. Tip: A zip-top bag keeps the juices contained.
  3. Step 2: Toss with the salt and sugar and rest for 10 minutes, then drain the liquid.
  4. Step 3: Whisk the garlic, soy sauce, vinegar, sesame oil, chili crisp, and honey.
  5. Step 4: Toss the cucumbers with the dressing until coated.
  6. Step 5: Top with sesame seeds and scallions and serve chilled.
  7. Tip: Dress right before serving for the best crunch.

Notes

Calories are an estimate per serving and will vary with the amount of chili crisp.
Use tamari in place of soy sauce for a gluten-free version.