I love a delicious salad, whether there are 15 ingredients or just a handful. As long as the components are fresh and the dressing is flavorful, I’d dig in! It is a great way to squeeze in some greens and vegetables, creating a more well-balanced diet!
While you don’t often find salads in Asian restaurants, there is a particular one that is popular – commonly seen at Shanghainese restaurants as a cold dish or Korean restaurants as banchan, and that is CUCUMBER SALAD! Their methods are such refreshing ways to serve cucumber, which can be bland on its own. What’s even better is you can have fun while creating this side dish or appetizer by making it SMASHED! Wondering how it’s done? Watch my video below where I demonstrate how to smash cucumbers like a CRAZZZZZYYYY WOMAN.
If you tried and enjoyed my recipe, don’t forget to tag me @rackoflam on social media, leave me a comment and/or subscribe to my YouTube Channel! Enjoy!
Asian Smashed Cucumber Salad Recipe (拍黄瓜沙拉)
Ingredients
FOR THE CUCUMBERS
- 1 lb Persian cucumbers
- 1 tsp salt
FOR THE DRESSING:
- 1 tbsp light soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp sesame oil
OPTIONAL
- 2 cloves garlic, minced or pressed
- crushed red pepper flakes, to taste
- black and/or white sesame seeds
Instructions
- Wash and pat dry the cucumbers, then trim off their ends.
- Lightly smash the cucumbers using the side of a large knife, until they break into sections.
- Cut the cucumbers into bite-sized pieces and place into a bowl.
- Sprinkle salt onto cucumbers and mix until combined. Allow to sit for 15 minutes, then pour through a sieve or colander to remove excess liquid. Set aside.
- In a separate bowl, mix the dressing ingredients together until well blended.
- Toss the smashed cucumbers with the dressing.
- Top with crushed red pepper flakes (optional but highly recommended), minced garlic and/or black/white sesame seeds. Serve immediately or marinate for 15 minutes before serving.
