Smashed Asian Cucumber Salad
This smashed Asian cucumber salad recipe is light, refreshing, and perfect for the summer. It’s also packed with flavor from a zingy dressing, garlic, and cilantro, plus it only takes 10 minutes to make.
|2||long, preferably seedless cucumbers (about 1 to 1 1/2 pounds)|
|2 1/2 teaspoons||sugar|
|2 teaspoons||sesame oil|
|3 teaspoons||light soy sauce|
|1 1/2 tablespoons||rice vinegar|
|2 to 4 cloves||garlic, finely chopped|
|1 to 2 teaspoon||chili oil (optional, see note belowl)|
|2 teaspoons||toasted sesame seeds|
|small handful of chopped cilantro|
Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.