Description
A vibrant and refreshing salad featuring smashed cucumbers, garlic, ginger, and a tangy dressing that evokes the flavors of summer.
Ingredients
Scale
- 2 large cucumbers (Persian or Kirby, or English)
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- Fresh herbs (cilantro, mint, or green onions), chopped
Instructions
- Wash the cucumbers and peel if necessary. Cut them lengthwise into halves or quarters.
- Smash the cucumbers gently with the flat side of a knife or a rolling pin.
- In a bowl, combine minced garlic, grated ginger, soy sauce, rice vinegar, and sesame oil. Mix well.
- Toss the smashed cucumbers in the dressing and let marinate for at least 15 minutes.
- Before serving, sprinkle with red pepper flakes and fresh herbs and give it a final toss.
Notes
For a lighter version, you can substitute sesame oil with olive oil. Adjust the spice level using red pepper flakes based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad, vegan side dish, summer recipe