Asian Smashed Cucumber Salad with Soy Ginger Dressing
A refreshing and flavorful Asian-inspired salad featuring smashed cucumbers and a soy ginger dressing. Perfect for any meal occasion.
Equipment
- 1 Mixing Bowl large
- 1 Knife for smashing cucumbers
- 1 Whisk
Ingredients
Salad
- 2 English cucumbers
- 1/4 tsp salt
Soy Ginger Dressing
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 inch fresh ginger grated
- 1/4 tsp red pepper flakes
Instructions
Preparation
- Wash and dry the cucumbers. Cut them into manageable pieces and gently smash using the flat side of a knife. Sprinkle with salt and set aside.
- In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger. Add red pepper flakes for a hint of spice.
- Toss the smashed cucumbers with the prepared soy ginger dressing in a large bowl. Mix until the cucumbers are well coated.
- Allow the salad to sit for at least 10 minutes to let the flavors meld. This can be done in the refrigerator if preferred.
- Transfer the salad to a serving dish. For extra flair, garnish with a sprinkle of sesame seeds or fresh herbs.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will intensify as it sits.
Notes
Pro Tips: Ensure cucumbers are dry before smashing. Use fresh ginger for the dressing. Ingredient Substitutions: Try adding chili oil for extra heat. How to Serve: Best served chilled, garnished with sesame seeds. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Prepare cucumbers and dressing separately, combine just before serving.