This is a salad we make at least once a week if not more. I’ve been meaning to post the recipe for years and have even photographed it numerous times but it never looked quite right to me. I’ve finally taken some photos I like so I’m posting the recipe. It has the most delicious dressing. It’s even good as a dumpling sauce!
There’s a few things you’ll need but most of the ingredients are pantry staples. The only unusual one you may not have on hand is sambal oelek. It’s a chili paste and can be found at most Asian markets and even a lot of grocery stores. I think it’s the secret ingredient but if you don’t have it you can use red chili pepper flakes to taste.
I prefer using English (or European) cucumbers for this recipe as they have less water in them and the seeds are easier to remove. These are the longer cucumbers you may see at the store. I usually peel most (not all) of the skins off a large cucumber, slice it half lengthwise then using a small spoon, scoop out the seeds. Then I cut each half again in half lengthwise and chop them into even small pieces. Using a heavy pan, I cover the cucumbers with a few paper towels then press the pan on top to smash them slightly. You don’t want them completely crushed but you want to remove some of the liquid. This will help them absorb the dressing.
After the cucumbers are smashed, you just need to whip up the dressing, toast some sesame seeds and toss it all together. Super easy and delicious.
This is great as a side dish but also as a main with some crispy tofu on top. The dressing is really the star and is great not only on these cucumbers but as a marinade for any vegan protein, or as a dipping sauce for dumplings or scallion pancakes!
If you want this spicier, by all means double the sambal oelek but I like the slight and not overpowering spice level in my original recipe. I often double the recipe to either feed more people or to have leftovers. I hope you enjoy this simple yet utterly delicious salad and maybe it will become a staple on your weekly dinner menu as well!
Smashed Cucumber Salad
2
servings15
minutesAn easy cucumber salad with the tastiest dressing!
Ingredients
1 large or 2 small English cucumbers, mostly peeled, seeded and chopped into small pieces.
1 teaspoon sesame seeds, toasted lightly
- Dressing
2 teaspoons toasted sesame oil
1/4 cup soy sauce
1 clove garlic, pressed or grated on a micro plane
1/2 large lime, juiced
1 teaspoon agave syrup, sugar or sweetener of choice
1/2 teaspoon sambal oelek, or chili flakes to taste
Directions
- Trim the ends of the cucumber. I peel the cucumber in stripes leaving some of the peel on but feel free to peel completely. Cut the cucumber in half lengthwise then using a small spoon, scoop the seeds out and discard. Cut the cucumber in half again lengthwise then cut into small bite sized pieces. Cover the pieces with a clean towel or paper towels and using a heavy pan (I used my cast iron skillet) press down on the cucumbers and smash them lightly. You want to remove some moisture but you don’t want them crushed. Loading gallery media…
- Mix all of the dressing ingredients in a small bowl then pour over the cucumbers and let them sit for 5-10 minutes to marinate.
- Toast some sesame seeds in a dry pan or in the toaster (watch them carefully so they don’t burn!) and sprinkle over the cucumbers before serving.
Notes
- For the sweetener, I prefer agave but note that you might have to mix the dressing more if using a granulated sweetener. I would caution against using maple syrup as it’s strong flavor may not mix well with the other ingredients.
- If you have an older or colder lime to juice, pop it into the microwave to warm for 20 seconds or so then cut and juice. Warming the fruit will help you to extract the maximum amount of juice.
- I like using a micro plane or rasp for grating the garlic but a press or mincing finely by hand will work as well.
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