Smashed Cucumber Salad
This flavorful smashed cucumber salad has a tasty Asian-inspired dressing with the best umami flavor.
Servings: 4
Equipment
Ingredients
- 6 small Persian cucumbers about 1 pound
- ½ teaspoon salt
- 1 clove garlic minced
- 1 teaspoon sugar or low-carb sweetener
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 pinch red pepper flakes optional
- 1 teaspoon toasted sesame seeds or to taste, for garnish
Instructions
- Cut cucumbers in half lengthwise.
- On a cutting board, place the cucumbers, cut side down. Using a rolling pin, gently smash the cucumbers to break the skin. Cut into bite-size pieces.
- Toss the cucumbers with ½ teaspoon salt and let rest and drain in a colander for 20 minutes.
- Meanwhile, in a medium bowl, combine garlic, sugar or sweetener, rice vinegar, sesame oil, and soy sauce. Add a pinch of red pepper flakes if using.
- To the bowl, add the cucumbers and toss well to coat. Refrigerate for 15 minutes, tossing occasionally.
- Serve with a sprinkle of toasted sesame seeds.
Notes
- Refrigerate leftover cucumber salad in a covered container for up to three days.
- Because this recipe contains fresh garlic, there is a risk that the garlic may produce botulism, which is a serious toxin, so do not risk storing it longer than recommended.
Nutrition
Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 377mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.4mg