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Bowl of smashed Asian cucumber salad garnished with sesame seeds and cilantro, highlighting fresh cucumbers and a colorful dressing.
Alyssa

Smashed Asian Cucumber Salad

A light and refreshing cucumber salad packed with flavor from a zingy dressing, garlic, and cilantro, perfect for summer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: Asian
Calories: 71
Ingredients Method Notes

Ingredients
  

  • 1-1.5 pounds seedless cucumbers (about 2 English cucumbers)
  • 1 teaspoon salt
  • 2.5 teaspoons sugar
  • 2 teaspoons sesame oil
  • 3 teaspoons light soy sauce
  • 1.5 tablespoons rice vinegar
  • 2-4 cloves garlic (finely chopped)
  • 1-2 teaspoons chili oil (optional)
  • 2 teaspoons toasted sesame seeds
  • 1/4 cup chopped cilantro

Method
 

  1. Wash the cucumbers and pat them dry. Make the dressing by combining salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until dissolved. Set aside.
  2. On a cutting board, place a large knife against the cucumber and smash it lightly. Cut it at a 45-degree angle into bite-sized pieces.
  3. In a bowl, mix the cucumber with the dressing, garlic, and chili oil. Toss well and garnish with sesame seeds and cilantro.

Notes

Best served chilled.