Smashed Cucumber Salad
A refreshing smashed cucumber salad with a tangy dressing, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 large cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sesame seeds
Instructions
- Smash those cucumbers with the side of a knife or a rolling pin to break them into large pieces.
- Sprinkle the smashed cucumbers with salt and let them sit for 10 minutes.
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic in a large bowl.
- Add the smashed cucumbers to the dressing mixture and toss well.
- Stir in the chopped fresh cilantro and sesame seeds right before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://recypez.com/smashed-cucumber-salad/