Asian Cucumber Salad
This refreshing smashed Asian cucumber salad is an easy appetizer to pair with dinners or take-out-inspired feasts. It’s easy to make in 20 minutes or less and packs crunchy, savory, and zippy flavors into every bite. Naturally vegan and oil free.
CourseAppetizer
CuisineAsian
Prep Time1minute minute
Cook Time5minutes minutes
Total Time6minutes minutes
Servings4 servings
Calories43kcal
Ingredients
2 medium cucumbers
2 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sweet chili sauce
1 tablespoon sesame seeds
2 green onions thinly sliced
Instructions
Place the cucumbers on a cutting board and use a rolling pin to slightly flatten in. Slice up the smashed cucumbers.
In a separate small bowl, combine the minced garlic, soy sauce, vinegar, and sweet chili sauce. Stir well to combine the ingredients and create the dressing.
Pour the dressing over the smashed cucumbers in the mixing bowl and toss gently to coat the vegetable. Let the salad sit for 10 minutes to marinate.
While marinating, add the sesame seeds to a non-stick pan or skillet and toast them for 1-2 minutes until they crackle.
Sprinkle the salad with the toasted sesame seeds and sliced green onions.
Notes
TO MAKE AHEAD: Make the cucumber salad dressing but keep it in an airtight jar in the fridge for up to 1 week. When it’s time to eat, toss the smashed cucumbers in the dressing, let them marinate, then garnish and serve!
TO STORE: You can store the assembled salad in an airtight container in the fridge for up to 3 days. If you plan on making the salad ahead of time, only add the toasted sesame seeds and green onions right before serving.
Nutrition
Serving: 1serving | Calories: 43kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Sodium: 549mg | Potassium: 188mg | Fiber: 1g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg | NET CARBS: 5g
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