Asian smashed cucumber salad recipe
Ingredients
- 2 Lebanese cucumbers
- ¼ cup mint leaves
- ¼ cup cilantro leaves (coriander)
- 2 spring onions thinly sliced
Salad Dressing
- 2 tablespoons light soy sauce
- 1 tablesppon rice vinegar
- ½ teaspoon raw sugar
- ½ teaspoon sesame seed oil
- ½ teaspoon greated giner
- 1-2 garlic cloves, minced
Instructions
- SMASH THE CUCUMBERS: place whole cucumber on a large cutting board and using a rolling pin, carefully smash cucumbers in 2-3 places, starting at the top of the cucumbers, and once they are smashed cut them into bite-sized pieces. Place cucumbers in a large bowl, sprinkle with a generous pinch of salt, mix and set aside.
- MAKE THE SMASHED CUCUMBERS DRESSING: In a small bowl, combine the soy sauce, sesame seed oil, sugar, grated ginger, minced garlic, and rice vinegar. Whisk until the sugar is dissolved.
- ASSEMBLE: Drain any excess moisture from the cucumbers. Add the chopped mint and cilantro (coriander) leaves, along with the thinly sliced spring onions.Pour the prepared dressing over the cucumbers and herbs. Toss gently to ensure everything is well coated.
- You can sprinkle some toasted sesame seeds or some chili flakes on top and serve.
Notes
My favorite cucumbers to use in this salad are the Lebanese cucumbers. They are small and sweet. But you can also use any regular cucumbers such as English cucumbers.
Nutritional Information:
| Amount Per Serving | |
| calories 63 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 55 mg | 2 % |
| Potassium 250 mg | 7 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 6 g | |
| Protein 1 g | 3 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 2 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
