Smashed Cucumber Salad with Chili Crisp
This Smashed Cucumber Salad with Chili Crisp is the kind of side dish that steals the show. It’s cold, crunchy, juicy, salty, tangy, garlicky, and just the right amount of spicy. Smashing the cucumbers helps them soak up the dressing.
Servings:
Ingredients
- 1 lb(s) Persian cucumbers (mini cucumbers, or about 2 English cucumbers)
- 1 large clove(s) garlic minced or pressed
- 1 tablespoon(s) rice vinegar
- 2 teaspoon(s) soy sauce 2 teaspoons soy sauce
- 1 - 2 teaspoon(s) chili crisp to taste (omit if you don’t like spicy)
- 1/2 teaspoon(s) toasted sesame oil
- 1 green onion thinly sliced
- 1 teaspoon(s) roasted sesame seeds
Instructions
- Smash the cucumbers: Trim the ends off the cucumbers. Using the flat side of a large knife, a rolling pin, or something heavy, gently smash them until they split and crack open. Chop into bite-sized chunks and place in a bowl.
- Season: Add the garlic, rice vinegar, soy sauce, chili crisp, and sesame oil. Toss to coat. Taste and adjust with more soy sauce or chili crisp if desired. Top with green onions and sesame seeds.
- Serve: Enjoy right away, or let chill in the fridge for 15–30 minutes to deepen the flavor.
Notes
Oil-free: Omit the sesame oil and chili crisp. For heat, use chili vinegar or a pinch of red pepper flakes.
No rice vinegar? Substitute white wine vinegar, apple cider vinegar, or lemon juice.
Add-ins: Try thinly sliced red onion or shallot, chopped salted peanuts, or fresh cilantro.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.5mg
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