Description
A refreshing and crunchy salad made with smashed cucumbers and a tangy dressing, perfect for summer meals.
Ingredients
Scale
- 2 large English cucumbers
- 3 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon soy sauce (or tamari)
- 2 teaspoons sesame oil
- 1 tablespoon sugar or honey
- 1–2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 green onions, sliced
- Sesame seeds for garnish
- Fresh cilantro or mint leaves (optional)
Instructions
- Wash your cucumbers thoroughly.
- Cut each cucumber in half lengthwise, then gently smash them.
- Chop the cucumbers into bite-sized pieces and place them in a large mixing bowl.
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, grated ginger, and red pepper flakes.
- Pour the dressing over the smashed cucumbers and mix well.
- Add in the sliced green onions, and give everything a gentle toss.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- When ready to serve, give the salad a good toss, garnish with sesame seeds and fresh herbs, and enjoy!
Notes
For a vegan option, substitute honey with plant-based sugars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg