Forget limp, watery cucumber salads! This easy garlicky smashed cucumber salad is a game-changer. It's incredibly refreshing, bursting with bright, vibrant flavors, and surprisingly addictive. The secret? Gently smashing the cucumbers before tossing them in a simple yet flavorful dressing. This technique releases the cucumber's juices, creating a wonderfully juicy and tender salad that's perfect as a light lunch, a side dish for barbecues, or even a refreshing snack. The intense garlic flavor is balanced beautifully by the acidity of the vinegar and a hint of sweetness.
This unbelievably simple recipe requires minimal ingredients and even less effort. Ready to experience the magic of smashed cucumbers? Let's dive into the step-by-step process to create this delicious and healthy salad.
Tools Needed
- Knife
- Microplane zester
- Ceramic bowl (or saucepan)
- Serving bowl
Ingredients
- Garlic
- Ginger
- Chili flakes
- Salt
- Kochikaru (Korean red pepper flakes)
- Vegetable oil
- Japanese cucumbers (or Persian cucumbers): 1-1 1/4 pounds
- Rice vinegar
- Soy sauce
- Sugar
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare the Chili Oil and Cucumbers
- Mince garlic and ginger. Add chili flakes, salt, and kochikaru to a bowl (or saucepan). Heat vegetable oil to 325°F (163°C). Carefully pour hot oil over spices. Let sit for at least 30 minutes.
- Slice off the ends of Japanese cucumbers and slice them in half (optional for Persian cucumbers). Use the side of your knife to smash the cucumbers. Slice diagonally and break the slices in half.
Step 2. Salt and Drain the Cucumbers
- Transfer cucumber pieces to a bowl, sprinkle with salt, and toss. Let sit for 20 minutes to drain excess moisture.
Step 3. Make the Dressing
- Zest more garlic using a microplane zester. Mix zested garlic with rice vinegar and let sit for 10 minutes. Combine garlic-vinegar mixture with soy sauce, chili oil, sugar, sesame oil, and any remaining pepper flakes or herbs.
Step 4. Combine and Serve
- Drain excess water from the cucumbers. Pour sauce over cucumbers and toss together. Transfer to a serving bowl and garnish with toasted sesame seeds.
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- If not serving immediately, keep the cucumbers and sauce separate and refrigerate until ready to serve to prevent sogginess.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! It's even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 2 days.
2. What kind of cucumbers are best for this recipe?
English cucumbers or Persian cucumbers work best because they have thinner skins and fewer seeds. But any cucumber will do!
3. Can I adjust the amount of garlic?
Absolutely! If you love garlic, add more! If you're less keen on it, start with less and add to taste.
This garlicky smashed cucumber salad is a testament to the fact that simple ingredients can create extraordinary flavor. Its refreshing taste and ease of preparation make it a perfect addition to any meal or gathering. Enjoy this vibrant and delicious salad!