This bright, tangy Smashed Cucumber Salad is full of bold flavors and comes together in just ten minutes.
Garlic, soy sauce, and brown sugar make a powerful combination. There’s something about these flavors, mixed and warmed together, that instantly takes me back to my childhood trips to Benihana, the Japanese Hibachi-style chain restaurant my Nunu has always loved.
Smashing cucumbers is a traditional preparation method used across much of Asia. This technique creates a unique texture and allows the marinade to better saturate the bruised cucumber. It is fresh and delicious with an undeniably East Asian flair. Made with minimal ingredients, it’s easy to make this salad from the comfort of your own home. Japanese steakhouse not required.
Is Smashed Cucumber Salad Healthy?
This recipe uses fresh, whole ingredients that are packed with nutrients. Cucumbers, which are low in calories and high in water content, aid in hydration and provide essential vitamins. The sesame oil, with its distinctive flavor, omega-6, and omega-9 fatty acids.
The dressing consists of sesame oil, soy sauce, rice vinegar, and minimal sugar. If you are looking for lower sodium options, you can swap the soy sauce for coconut aminos which is available at most grocers. If you’re looking to use alternative sweeteners without going the artificial route, you can use maple syrup, honey, or coconut sugar.
Multiple ways to dress up your salad
This recipe covers the delicious basics. If you’d like to turn this side into something more substantial, there are many possibilities. You can add avocado or even incorporate rotisserie chicken and transform the salad into a pretty decent lunch.
You can also sauté some onions and toss in some shelled edamame. You can add roasted Japanese eggplant, which is another favorite of mine. You can also pair it with some kimchi and add a splash of lime and fresh ginger to the mix. This is your chance to experiment and see what you like best.
How to Make Ahead and Store
As this recipe only takes 10 minutes to assemble, there’s no need to make it in advance. Once assembled, it’s best eaten fresh but can also be stored in an airtight container in the fridge for up to 3 days.
Serving Suggestions
This light and refreshing salad pairs well with a variety of plates, but in honor of my Nunu and the fun Benihana chain, I recommend serving it with some classic Asian-style dishes. Experiment with this Asian Salmon seared in a soy and ginger glaze or this Miso Steak Sheet Pan Dinner with loads of baby bok choy; my favorite! Give it a taste, and let us know what you think.
Ingredients
- 2 medium English cucumbers around 1 pound
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 clove garlic minced
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon sesame seeds toasted
Instructions
- Wash and dry the cucumbers. Place them on a cutting board and gently smash them with the flat side of a knife to crack them open.
- Cut the smashed cucumbers into bite-sized pieces and place them in a large mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Pour this dressing over the cucumbers and toss to coat evenly.
- Sprinkle chopped cilantro and toasted sesame seeds over the salad. Serve immediately or chill in the refrigerator before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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