Description
A refreshing and spicy smashed cucumber salad tossed in chili oil, perfect for a light appetizer or side dish.
Ingredients
Scale
- 4 medium cucumbers
- 2 teaspoons salt
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Wash the cucumbers and cut off the ends. Using the flat side of a knife, smash each cucumber until it cracks and breaks apart.
- Sprinkle salt over the smashed cucumbers and let them sit for about 10-15 minutes to release excess water.
- In a mixing bowl, combine rice vinegar, soy sauce, chili oil, minced garlic, sesame oil, and sugar. Stir until the sugar dissolves.
- Rinse the cucumbers under cold water to remove excess salt, then pat dry with a paper towel.
- Chop the cucumbers into bite-sized pieces and place them in a serving bowl.
- Pour the dressing over the cucumbers and toss to combine.
- Top with chopped green onions and sprinkle sesame seeds for garnish.
- Serve immediately or chill in the refrigerator for 15 minutes before serving.
Notes
- Feel free to adjust the amount of chili oil according to your spice preference.
- You can add additional toppings like crushed peanuts or cilantro for extra flavor.
- This salad is best served fresh but can be stored in the fridge for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3
- Sodium: 400
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: smashed cucumber salad, chili oil salad, cucumber salad recipe, Asian cucumber salad, refreshing salad, vegan salad