Fresh, crunchy smashed cucumber salad with ginger, sesame, and other Asian-inspired flavors. Just 1 bowl, 10 ingredients, and 10 minutes required for this versatile side!
Ingredients
- 2 cloves garlic, grated
- 1 Tbsp grated fresh ginger
- 2 Tbsp rice vinegar (unseasoned // ensure gluten-free as needed)
- 2 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
- 1/2-1 tsp red pepper flakes, to taste
- 2 large English cucumbers (2 large cucumber yield ~6 cups or 775 g)
- 3 stalks green onion, trimmed and thinly sliced
- 2 Tbsp sesame seeds
- 2-3 Tbsp chopped pickled ginger (optional, but highly recommended)
Method
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In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.
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Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.
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Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.
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Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.
Link: https://minimalistbaker.com/gingery-smashed-cucumber-salad-asian-inspired/
