10 Minute Smashed Cucumber Salad

This 10 Minute Smashed Cucumber Salad is based upon the Asian technique of crushing cucumbers in order to create jagged edges that can better soak up the the flavor from the dressing when tossed together.

Made with cucumbers surrounded in a garlic vinaigrette dressing, this fool-proof salad is especially perfect when served with Baked Chicken Breasts or Stir Fry Noodles

Why you will love this Chinese Cucumber Salad recipe

The smashing technique creates both a unique flavor and a mix of textures in every bite like no other kind of salad.

Here is what else you will like about this recipe.

• Cucumber salad can be served as an appetizer, side, or meal.
• While this salad is especially perfect for serving during the summer months, it also works year round.
• This recipe takes just 10 minutes to make.

Have you tried my recipe for Celery Salad in Lemon Ginger Dressing?

Made with fresh and crisp celery that is tossed in a savory dressing, this salad is the perfect complement to a large meal or as a light lunch on a warm day. Both this cucumber salad recipe and that celery salad recipe are great tasting alternatives to the usual lettuce salad recipe.

Chili oil is an optional ingredient in this recipe that can really take the flavor up a notch. You can find chili oil here.

What you need to make this Asian salad

• Cucumbers . English or Persian cucumbers work in this recipe. The skins will remain on the cucumbers so it is a good idea to rinse or clean the cucumbers before starting this recipe.
• Salt. Use a larger grain such as sea salt or Kosher salt.
• Garlic. Freshly minced.
• Rice Vinegar. White vinegar or Chinese black vinegar can also work in this recipe.
• Soy Sauce. Low sodium soy sauce can be used.
• Sugar. Regular granulated sugar helps to balance out the flavors.
• Sesame Oil . Adds a "nutty flavor" to the dressing.
• Optional Ingredients: Chili Oil, Chili Crisp, Sesame Seeds, and Fresh Cilantro.

How to Make 10 Minute Cucumber Salad .

• Prep Time 10 minutes . Add sitting time.
• Servings 4.
• How to serve : Serve this salad for lunch, as an appetizer, or on the side with dinner.
• Notes: You will need a good knife, rolling pin, bowl, cutting board, and Salad Servers (or similar item) for tossing.

1. Cucumbers. Start by slicing off the ends of the cucumbers and then slice the cucumbers in half lengthwise. Place the cut side of the cucumbers facing down on a cutting board and then use a rolling pin to smash the cucumbers down until they crack open and slightly flatten. Lastly, tear or cut the smashed cucumbers into bite-sized pieces.
2. Salt. Transfer the cucumbers to a bowl and sprinkle them with a half teaspoon of salt. Toss the cucumber pieces in the salt and repeat the process again. Allow the cucumbers to rest for up to 20 minutes as this will help remove the excess water from them.
3. Dressing. To make the dressing, in a small bowl use a whisk to combined together the mix garlic, vinegar, soy sauce, sesame oil, sugar, and chili oil (optional).
4. Drain. Before tossing the cucumbers in the dressing, drain or pour out the excess cucumber water from the bowl.
5. Toss. Pour half of the dressing over the cucumbers and toss. Then repeat this process with the remaining dressing or to taste.
6. Serve. You can serve this salad immediately or allow it to marinate for up to 20 minutes before serving.

Tips for making the best salad with cucumbers.

This recipe works best with Persian or English cucumbers as they are seedless and less watery then other varieties.
Persian cucumbers have a thinner skin which can make this salad a bit less crisp, which some folks may want. Home garden grown cucumbers are generally too large to use in this recipe and they have seeds.

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More helpful tips for you.

1. Salting and then draining the cucumbers is an important step in the process. This helps remove the excess water allowing for the dressing to not get watered down while the cucumbers stay crisp.
2. An easier to smash the cucumbers it to first place them in zip top bag, seal the bag, and then run your rolling pin over them. Keep in mind that you will need to line the cucumbers up so that the sliced sides are facing down and they are not on top of one another.
3. If you refrigerate the tossed salad for up to 20 minutes before serving you will allow the flavors to meld together perfectly. However, any longer than 20 minutes can make the cucumbers wilt and lose that crunchy element.

FAQ

• How can I make Smashed Cucumber Salad in advance?
  You can prep the ingredients ahead of time (prepare the cucumbers and combined the dressing ingredients). Then whisk the dressing and assemble the salad right before serving. However, you can salt and drain the cucumbers for up to two hours in advance and store them in your refrigerator before making the salad.
• Can I peel the cucumbers before making the salad?
  The skin is actually necessary as it provides color and texture. Just be sure to use Persian or English cucumbers. I like to wash my cucumbers before adding them to any salad.
• Why is my salad so watery?
  Allowing the cucumbers to sit with salt and then draining the liquid is an important step in this recipes as cucumbers are 95% water. Watery salad may mean that you skipped this step or the sitting time was not long enough..

Variations.

• Add a protein, such as shrimp or chicken, to the salad.
• A few pepper flakes can add both color and flavor to this salad.
• Instead of adding sugar, add a small amount of maple syrup for a deeper sweet flavor.

How to store cucumber salad

Cucumber salad should be stored in an airtight container and refrigerated. While the assembled salad may besafe to eat for up to four days, it is really best when served within two hours of assembling. You can refrigerate the unassembled ingredients (cucumbers and dressing) and toss just before serving to increase the longevity of this salad.

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