Smashed Cucumber Salad

Name: Smashed Cucumber Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 2 piece cucumbers; 5 g salt; 30 ml soy sauce; 30 ml rice vinegar; 15 ml sesame oil; 15 ml chilli oil; 2 cloves garlic; 10 g sugar; 10 g sesame seeds; 1 piece red chilli

Smashing instead of slicing gives the cucumber craggy, torn edges that grab hold of the soy, rice vinegar and chilli oil dressing. On the table in ten minutes..

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Cook time

10 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

125 kcal

Calories

3 g

Protein

9.5 g

Fat

7 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.00 · ~€0.25/serving

Instructions

1
Halve the cucumbers lengthwise and whack them firmly with the flat side of a heavy knife or a rolling pin until they split along their length. Break them into bite-sized craggy pieces.
2
Toss the cucumber with the salt in a colander set over a bowl and let it drain. This pulls out water so the dressing stays punchy instead of watery.
3
Meanwhile, mince the garlic very finely and whisk it with the soy sauce, rice vinegar, sesame oil, chilli oil and sugar until the sugar dissolves.
4
Toast the sesame seeds in a dry pan until golden and set them aside. Slice the red chilli into thin rings.
5
Pat the drained cucumber dry, toss it through the dressing and scatter over the sesame seeds and chilli rings. Eat straight away, while the cucumber still snaps.