Gingery Smashed Cucumber Salad (Asian-Inspired)
Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!
Servings 4 (Servings)
Ingredients
- 2 cloves garlic, grated
- 1 Tbsp grated fresh ginger
- 2 Tbsp rice vinegar (unseasoned // ensure gluten-free as needed)
- 2 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
- 1/2-1 tsp red pepper flakes, to taste
- 2 large English cucumbers (2 large cucumber yield ~6 cups or 775 g)
- 3 stalks green onion, trimmed and thinly sliced
- 2 Tbsp sesame seeds
- 2-3 Tbsp chopped pickled ginger (optional, but highly recommended)
Instructions
- In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.
- Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.
- Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.
- Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 100 Carbohydrates: 9.5 g Protein: 3.2 g Fat: 6.5 g Saturated Fat: 1 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 511 mg Potassium: 301 mg Fiber: 2.6 g Sugar: 4.1 g Vitamin A: 78 IU Vitamin C: 5.8 mg Calcium: 38 mg Iron: 1 mg