Can I use regular cucumbers instead of seedless ones for this salad?

Yes, you can use regular cucumbers if seedless ones are not available. However, you may want to remove the seeds to prevent the salad from becoming watery. Simply scoop them out with a spoon before smashing and cutting the cucumber into bite-sized pieces.

Can I make this Smashed Asian Cucumber Salad ahead of time?

This salad is best enjoyed fresh, but you can make it ahead by preparing the dressing and smashing the cucumbers. Store the cucumbers in an airtight container in the fridge for up to 3 hours. Just toss the salad with the dressing and garnish right before serving to maintain the crispness.

Can I make the salad spicier?

Yes! If you love spice, feel free to increase the amount of chili oil or add fresh chopped chili peppers to the dressing. Adjust the heat level according to your preference. For a milder version, reduce or omit the chili oil entirely.

Is this recipe suitable for a gluten-free diet?

Yes, this Smashed Asian Cucumber Salad can easily be made gluten-free. Simply substitute the light soy sauce with tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this a perfect choice for those with gluten sensitivities.

Smashed Asian Cucumber Salad - Easy & Refreshing Recipe

Name: Smashed Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 seedless cucumbers; 1 teaspoon salt; 2 1/2 teaspoons sugar; 2 teaspoons sesame oil; 3 teaspoons light soy sauce; 1 1/2 tablespoons rice vinegar; 2-4 cloves garlic (finely chopped); 1-2 teaspoons chili oil (optional); 2 teaspoons toasted sesame seeds; A small handful of chopped cilantro

Description

This Smashed Asian Cucumber Salad is a light and refreshing dish, packed with a zingy dressing made from sesame oil, soy sauce, and rice vinegar. With the added flavors of garlic, cilantro, and chili oil, it’s a quick and easy recipe that’s perfect for hot summer days or as a flavorful side to any Asian-inspired meal.

Ingredients

Scale

2 seedless cucumbers
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic (finely chopped)
1-2 teaspoons chili oil (optional)
2 teaspoons toasted sesame seeds
A small handful of chopped cilantro

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Instructions

Prepare the dressing by combining salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir until sugar and salt are dissolved. Set aside.
Wash the cucumbers and dry them with a clean towel. Lay a large knife flat on the cucumber and smash it lightly with your hand, cracking the cucumber into four sections.
Cut the smashed cucumber into bite-sized pieces at a 45-degree angle.
In a large bowl, mix the cucumber with the prepared dressing, garlic, and chili oil (if using). Toss well.
Garnish the salad with toasted sesame seeds and cilantro. Serve immediately.

Notes

For a milder flavor, omit the chili oil or reduce the amount based on your heat tolerance.
If you prefer cooked oil, heat a tablespoon of oil and drizzle it over the cucumber for a different flavor profile.
For a gluten-free version, use tamari instead of light soy sauce.
Best served fresh, but can be stored in the fridge for a few hours before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No-cook
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 71 kcal
Sugar: 5g
Sodium: 837mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg