Chinese · Lunch
Smashed Cucumber Salad (Dairy-Free)
Persian cucumbers are smashed to open their surface, then salted and drained before tossing with garlic, black vinegar, soy sauce, sesame oil and chili crisp. This cold Chinese salad is naturally vegan, sharp, savory-hot, and ready in minutes without cooking.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
91Calories
2.3gProtein
5.8gFat
10gCarbs
5.4gSugar
1.6gFiber
770mgSodium
0mgChol
0.9gSat Fat
263mgPotassium
47mgCalcium
0.9mgIron
0mcgVitamin B12
7.1mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Trim the cucumber ends, lay on a cutting board, and smash along the length with a knife flat side until the skin splits and flesh cracks into jagged pieces.
2
Prep
Cut smashed cucumbers into 1.5-inch chunks, keeping ragged edges so salt and dressing cling to the torn surfaces.
3
Chill
Toss cucumber chunks with salt in a bowl and let sit 15 minutes until they release visible liquid.
4
Drain
Tip cucumbers into a colander and gently press with a spoon to remove the salty liquid without crushing them.
5
Build
Whisk minced garlic, black vinegar, soy sauce, sesame oil, chili crisp, and sugar together in a small bowl until sugar dissolves.
6
Toss
Pour dressing over drained cucumbers and toss until every piece glistens with no dry patches remaining.
7
Plate
Pile dressed cucumbers onto a plate, scatter toasted sesame seeds over the top, and serve cold immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 2 small Persian cucumbers
- 1 tsp1 tsp salt
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp black vinegar
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp chili crisp
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp toasted sesame seeds
