Smashed Cucumber Salad Recipe

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Refreshing summer salad

Cucumbers are tasty but we were looking for something to make them a little bit more exciting than just having them sliced on a plate. Smashed Cucumber Salad is found from Japan to China and Malaysia. Chilli flakes can be added to give extra depth of flavour.

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Ingredients

2 Cucumbers
1 teaspoon white sugar
1 1/2 teaspoons salt
2 cloves garlic, finely crushed
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds

Method

Wrap each cucumber in cling film to minimise splattering.
Place on a work surface and pound with a flat object (could use a meat tenderiser or rolling pin) until the cucumbers crack and are slightly flattened. Remove from the cling film.
Slice into 1- to 1 1/2 -inch wide slices.
Transfer to a strainer set over a bowl.
Sprinkle cucumber with sugar and salt.
Mix the cucumbers and salt until combined.
Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and ginger in a large bowl.
Whisk together thoroughly.
Transfer drained cucumbers into the bowl with dressing.
Toss to coat.
Place cucumbers in a serving bowl and sprinkle with sesame seeds.

smashed cucumber salad recipe side view
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smashed cucumber salad recipe side view

smashed cucumber salad

refreshing smashed cucumber salad
Course Appetizer, lunch, Side Dish, Snack, starter

Ingredients
  

  • 2 Cucumbers
  • 1 teaspoon white sugar
  • 1 1/2 teaspoons salt
  • 2 cloves garlic finely crushed
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons toasted sesame seeds

Instructions
 

  • Wrap each cucumber in cling film to minimise splattering.
  • Place on a work surface and pound with a flat object (could use a meat tenderiser or rolling pin) until the cucumbers crack and are slightly flattened. Remove from the cling film.
  • Slice into 1- to 1 1/2 -inch wide slices.
  • Transfer to a strainer set over a bowl.
  • Sprinkle cucumber with sugar and salt.
  • Mix the cucumbers and salt until combined.
  • Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  • Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and ginger in a large bowl.
  • Whisk together thoroughly.
  • Transfer drained cucumbers into the bowl with dressing.
  • Toss to coat.
  • Place cucumbers in a serving bowl and sprinkle with sesame seeds.

The salad goes really well with our chicken satay recipe

easy chicken satay pinterest pin

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Glasgow Foodie
Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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