Chinese · Lunch
Smashed Cucumber Salad (Gluten-Free)
Persian cucumbers are smashed to open cracks that soak up a dressing of gluten-free tamari, rice vinegar, garlic and sesame oil, then chilled and finished with chili oil, toasted sesame seeds and scallion for a cold, crunchy, savory-sharp Chinese-style side salad.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
68Calories
2.1gProtein
4gFat
8gCarbs
4.4gSugar
1.5gFiber
518mgSodium
0mgChol
0.6gSat Fat
230mgPotassium
32mgCalcium
0.7mgIron
0mcgVitamin B12
5.8mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Trim the ends off the Persian cucumbers, lay them on a cutting board and smash each one with the flat side of a knife until the skin cracks and flesh splits into rough shards, then cut into bite-size chunks.
2
Build
Transfer the smashed cucumber to a small bowl, sprinkle with salt, toss and let sit 10 minutes until visibly weeping, then drain off the released liquid.
3
Whisk
In a separate small bowl, whisk together the minced garlic, tamari, rice vinegar, sesame oil, chili oil and sugar until the dressing looks glossy and uniform.
4
Plate
Pile the cucumber onto a plate, scatter over the toasted sesame seeds and thinly sliced scallion, and serve while cold and crunchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 Persian cucumbers Persian cucumber
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sesame seeds
- 22 scallion
