Description
This Smacked Cucumber Recipe is a refreshing and flavorful Chinese-inspired side dish featuring crisp cucumbers gently smashed to absorb a tangy, spicy dressing made with garlic, soy sauce, rice vinegar, and chili oil. It’s quick to prepare, vegan, and perfect for a light snack or accompaniment to any meal.
Ingredients
Scale
Cucumbers
- 2 large cucumbers (English or Persian work best)
- 1/2 teaspoon salt
Dressing
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1–2 teaspoons chili oil (adjust to taste)
Garnish
- 1 teaspoon toasted sesame seeds
- Chopped fresh cilantro or green onions (optional)
Instructions
- Prepare Cucumbers: Wash the cucumbers thoroughly and cut off both ends. Place each cucumber on a cutting board and gently smack them using the flat side of a knife or a rolling pin until they crack and split open. This helps the cucumbers absorb more flavor. Tear or roughly cut the cucumbers into bite-sized chunks.
- Salt and Drain: Transfer the cucumber pieces to a bowl and toss with 1/2 teaspoon salt. Let the cucumbers sit for 10–15 minutes to draw out excess moisture. After resting, drain off the liquid completely to keep the salad crisp.
- Make Dressing: In a small bowl, combine the minced garlic, rice vinegar, soy sauce, sugar, sesame oil, and chili oil. Whisk well until the sugar dissolves and the ingredients are evenly mixed.
- Toss and Garnish: Pour the dressing over the drained cucumbers and toss thoroughly to ensure all pieces are coated evenly. Sprinkle the toasted sesame seeds on top and garnish with chopped cilantro or green onions if desired.
- Serve: Serve the smacked cucumber salad chilled or at room temperature. For enhanced flavor, chill the salad for 20 minutes before serving.
Notes
- For extra flavor, chill the salad for 20 minutes before serving.
- You can add crushed peanuts for a crunchy texture or sliced red chili to increase the heat.
- Use gluten-free soy sauce to ensure the dish is gluten-free.
