Irresistible Smashed Cucumber Salad Recipe

Ingredients

• 2 English cucumbers
• 1.5 teaspoons kosher salt, plus more as needed
• 1 teaspoon white sugar
• 2 cloves garlic, finely crushed
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• red pepper flakes to taste
• 2 teaspoons toasted sesame seeds

Instructions

1. Wrap cucumbers individually in plastic to prevent splattering. Place on a flat surface and use a meat pounder (or similar) to pound until cracked and slightly flattened. Remove plastic. Cut cucumbers in half lengthwise, then halve each section again. Slice into 1- to 1 ½-inch pieces and place in a strainer over a bowl.
2. Sprinkle cucumbers with salt and sugar, mixing well. Refrigerate the bowl and strainer for 30–60 minutes, allowing excess liquid to drain into the bowl.
3. For the dressing: In a large bowl, combine garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes. Whisk until thoroughly mixed.
4. Add the drained cucumbers to the dressing-filled bowl. Toss to ensure cucumbers are well coated. Cover with plastic wrap. For optimal flavor, refrigerate for about 30 minutes to allow flavors to meld.
5. When ready to serve, transfer the smashed cucumbers to a serving bowl and garnish generously with sesame seeds.

Nutrition

• Calories: 29 kcal
• Fat Content: 1 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 530 mg
• Protein Content: 1 g
• Carbohydrate Content: 4 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g