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ASIAN SMASHED CUCUMBER SALAD

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ASIAN SMASHED CUCUMBER SALAD.jpg

This light and refreshing salad is a family favourite.  We enjoy it year-round, but especially love it in the summer with BBQ or spicy Asian dishes. 

I’ve done all sorts of variations on this salad — more or less spicy, lots or no garlic, with or without miso, with a tahini twist, etc. I tried to write up a version that would work for most. That being said, it is easy to modify and I have provided a few suggestions below. Feel free to contact me if you want more ideas!

Ingredients for 6 servings:

  • 2 English cucumbers (or 6 Persian cucumbers)

  • 1 tsp kosher salt, plus more to taste

  • 2 cloves garlic, minced

  • 1 1/2 Tbsp rice vinegar

  • 2 tsp soy sauce (or coconut aminos for gluten-free)

  • 2 teaspoon sesame oil (toasted sesame oil if possible)

  • 1 to 2 tsp minced fresh ginger, adjusted to taste

  • 1 tsp Lakanto Classic sugar-free monk fruit sweetener (or white sugar), plus more to taste 

  • red pepper flakes, adjusted to taste

  • optional for garnishing: 2 teaspoons toasted sesame seeds (here), squeeze of lime, chopped cilantro, diced green onion, and/or microgreens

Suggested variations: 

Tahini Lime Cucumber Salad: Add 2 to 3 Tbsp lime juice and/or tahini to the dressing. 

Miso Cucumber Salad: Add 1 Tbsp white miso paste to the dressing.

Directions:

  1. Rinse cucumbers and pat dry. Cut crosswise into pieces approximately 10 cm long. Cut each piece in half lengthwise.

  2. On a flat surface, place a few pieces of cucumber.  Pound with a flat object (like the flat side of your knife or a meat pounder) until the cucumber cracks and the flesh starts to break down. Repeat until all of the cucumber has been smashed. Cut the cucumber into bite-sized pieces, leaving the seeds behind.

  3. Transfer the cucumber pieces to a strainer set over a bowl.  Sprinkle with salt and mix well.  Refrigerate for 1 to 5 hours so the cucumber pieces can drain.

  4. In the meantime, make the dressing. Place garlic, rice vinegar, soy sauce, sesame oil, ginger, sweetener, and red pepper flakes in a large bowl. Whisk well to combine.

  5. When ready to serve, shake the excess water off the cucumber pieces and transfer to the bowl with the dressing.  Toss to coat, cover and refrigerate for 30 minutes to allow the flavours to meld.

  6. Add additional salt, garlic, soy, sesame oil, ginger, sweetener, and/or red pepper flakes to taste.  Serve immediately with sesame seeds and cilantro, or garnish as desired.