Smashed Cucumber Salad
A refreshing, low-calorie salad featuring smashed cucumbers with a punchy dressing, perfect for busy families and summer meals.
Ingredients
Vegetables
- 3 items Persian cucumbers These small cucumbers offer crunch and mild flavor.
- 2 stalks Green onions Add a mild onion flavor and some color.
- Cilantro Contributes an aromatic element that brightens the salad.
Condiments
- 1 teaspoon Kosher salt Enhances the natural flavors of the cucumbers.
- 2 tablespoons Toasted sesame oil Provides a rich, nutty taste that elevates the salad.
- 2 tablespoons Seasoned rice vinegar Adds tanginess and brightness to the dish.
- 1 tablespoon Soy sauce Brings a savory depth and enhances the overall flavor.
- 1 teaspoon Everything bagel seasoning Offers a mix of flavors that complements the dish perfectly.
- 1 teaspoon Honey A touch of sweetness that balances the tanginess.
- 1 teaspoon Grated ginger Adds a hint of spice and freshness.
Instructions
Preparation
- Rinse the Persian cucumbers under cold water.
- Slice off the ends, and then cut the cucumbers into halves or quarters lengthwise.
- Using the flat side of a knife or your hands, gently smash the cucumbers until they crack open.
- Sprinkle kosher salt evenly over the smashed cucumbers and let them sit for 10 minutes.
Cooking/Assembling
- In a large mixing bowl, combine the smashed cucumbers and their juices.
- Add the chopped green onions, toasted sesame oil, seasoned rice vinegar, and soy sauce.
- Sprinkle in the everything bagel seasoning, honey, and grated ginger.
- Toss everything gently together until the cucumbers are well-coated.
Serving
- Transfer the salad to a serving bowl or individual plates.
- Garnish with roughly chopped cilantro.
- Serve immediately for the freshest flavor, or chill for a short while.
Notes
Let the salad sit for 20-30 minutes before serving for an elevated flavor. Store leftovers in an airtight container for optimal freshness.