This smashed cucumber salad has been a staple in my food repertoire ever since I can remember. These are crunchy, refreshing, and delicious! I’ve added cherry tomatoes to this version, but feel free to keep them out if you want to keep it traditional.
video tutorial:
Smashed Cucumber Salad
- Total Time: 30 minutes
- Yield: Serves 8
Description
super fresh, crunchy, and a great pairing to any asian dish
Ingredients
Units
Scale
For the Smashed Cucumber Salad
- 12 persian cucumbers or any small thin skinned cucumber
- 2 cups cherry tomatoes – if you can, try and get the freshest ones possible (etc. at a farmers market – they should burst with sweetness)
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 cup chopped cilantro (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Using the flat edge of your knife, smash the thin skinned cucumbers. use your fingers to break apart the cucumbers into 1-2″ pieces. They don’t all need to be the same size. Add the cucumbers to a colander and toss with 1 teaspoon of kosher salt. Let sit for 10 minutes.
- Slice the cherry tomatoes in half and add them to a mixing bowl. Chop the cilantro (if using), and add this to the tomatoes as well.
- Begin to make the salad dressing by combining in a small bowl, the rice vinegar, soy sauce, sesame oil, sugar, and kosher salt. Give this a slight mix to allow the sugar and salt to dissolve, then pour over tomatoes and cucumbers. Give everything a mix, taste, adjust seasoning, top with sesame seeds, and serve.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: Asian
This is the perfect side to almost any meal, and it’s so fun to make! 🙂