Is it simply us or does it appear to be cucumbers repel any dressing you add to them? Not so quick! After some analysis and testing, we realized that smashing cucumbers helps the flavors stick round. Smashed cucumber salad to the rescue!
This Asian-inspired take is tremendous recent, crunchy, savory, a bit spicy, and filled with ginger and sesame taste. Plus, so EASY — simply 10 substances, 1 bowl, and 10 minutes required. Allow us to present you the way it’s finished!
Recipe Inspiration
This smashed cucumber salad is much like pai huang gua, a Chinese language cucumber salad that includes a garlicky sesame-soy-vinegar dressing and chili crisp and/or chili oil topping.
Our impressed model is of course sweetened with maple syrup, swaps the chili oil for chili flakes, and in addition attracts affect from Japanese delicacies with the inclusion of pickled ginger for a candy, tangy addition.
Methods to Make Smashed Cucumber Salad
Smashing cucumbers is all about getting the dressing to higher maintain onto the cucumber. And this dressing? You’re undoubtedly going to need it smothering that cucumber. It’s completely balanced due to tangy rice vinegar, fragrant garlic and ginger, savory tamari, nutty toasted sesame oil, candy maple syrup, and spicy pink pepper flakes.
Now, let’s speak about tips on how to smash that cucumber. After chopping it in half lengthwise, place it on a chopping board and use a rolling pin or heavy skillet to smash, smash, smash. Light is not the reply right here!
When it’s trying totally craggy, you’re able to slice it up and toss with the dressing, inexperienced onion, sesame seeds, and pickled ginger.
Welcome to YUM city.
We hope you LOVE this cucumber salad! It’s:
Gingery
Savory
Spicy
Umami
Crunchy
& SO refreshing!
What to Serve with this Smashed Cucumber Salad
It’s a straightforward, versatile aspect that pairs effectively with crispy salmon + rice for a easy meal. Or, attempt it with any of your favourite Asian-inspired mains. Right here’s some inspo:
Extra Refreshing Cucumber Recipes
Should you do that recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 4 (Servings)
- 2 cloves garlic, grated
- 1 Tbsp grated recent ginger
- 2 Tbsp rice vinegar (unseasoned // guarantee gluten-free as wanted)
- 2 Tbsp tamari (or soy sauce // guarantee gluten-free as wanted)
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
- 1/2-1 tsp pink pepper flakes, to style
- 2 massive English cucumbers (2 massive cucumber yield ~6 cups or 775 g)
- 3 stalks inexperienced onion, trimmed and thinly sliced
- 2 Tbsp sesame seeds
- 2-3 Tbsp chopped pickled ginger (elective, however extremely advisable)
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In a medium serving bowl, whisk collectively the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and pink pepper flakes. Put aside.
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Trim the ends of your cucumbers, then lower every cucumber in half lengthwise. Place the cucumbers lower aspect down in your chopping board, then use a rolling pin or heavy skillet to smash every half till it splits open. Actually go for it! They need to look craggy. After smashing, lower every cucumber into 1/2-inch to 1-inch slices and add to the bowl together with your dressing.
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Add the inexperienced onion, sesame seeds, and chopped pickled ginger (elective) and toss to coat.
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Serve instantly or make as much as an hour forward and hold it refrigerated. It’s greatest loved chilly. Not freezer pleasant.
*Vitamin info is a tough estimate calculated with out elective substances.
Serving: 1 serving Energy: 100 Carbohydrates: 9.5 g Protein: 3.2 g Fats: 6.5 g Saturated Fats: 1 g Polyunsaturated Fats: 1.3 g Monounsaturated Fats: 1.2 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 511 mg Potassium: 301 mg Fiber: 2.6 g Sugar: 4.1 g Vitamin A: 78 IU Vitamin C: 5.8 mg Calcium: 38 mg Iron: 1 mg
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