Smashed Cucumber Salad

Course: Salad

Cuisine: Asian

Prep Time: 5

Cook Time: 5

Resting Time: 15

Total Time: 25

Servings: people

Calories: 191kcal

Author: Platings and Pairings

This Smashed Cucumber Salad is a cooling and crunchy side dish with BIG flavor! Crisp crushed cucumbers are tossed with garlic turmeric oil, fresh herbs, and chili oil to leave you with a simple dish that pairs perfectly with Asian-inspired meals and BBQ favorites.

Print Recipe

Equipment

Medium Pot
Strainer
Knife

Ingredients

½ cup grapeseed oil
6 cloves garlic minced
½ teaspoon ground turmeric
1 teaspoon flaky salt plus more for seasoning
2 english cucumbers
2 green onions thinly sliced
3 Tablespoons rice wine vinegar or white vinegar, plus more to taste
1 teaspoon sesame oil
Black pepper
½ cup fresh mixed herbs cilantro, mint, dill, parsley
2 teaspoons toasted sesame seeds
1-2 teaspoons chile crisp or chili oil, optional

Instructions

Heat the oil in a medium pot over medium heat. Add the garlic and cook,stirring occasionally, until the garlic is toasted and fragrant, 2 to 3 minutes. Add the turmeric and flaky salt and stir to combine. Remove from the heat; set aside.
Rinse cucumbers and pat dry. Cut crosswise into pieces about 2 inches long. Cut each piece in half lengthwise.
On a work surface, place a piece of cucumber cut side down. Using a meat mallet (or the flat side of a large knife) smash each piece until starting to break apart. Then, slice each smashed piece diagonally into bite-size pieces, leaving the seeds behind.
Place the cucumber pieces in a strainer and toss a pinch of flaky salt. Let drain for 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours. Discard any liquid.
Combine cucumbers, green onions, vinegar and sesame oil in a large serving bowl. Season with salt, pepper, and more vinegar. Drizzle with the toasted garlic oil. Sprinkle on the fresh herbs, sesame seeds and chili oil (if using).
Enjoy!

Notes

Tips and tricks

Burnt aromatics = a bitter salad. Garlic goes from golden to burnt in a flash, so stir it regularly as it cooks and take the pot off the heat as soon as it turns a light golden brown and smells delicious. Add the turmeric and flaky salt while the oil is still hot to bloom the spice without scorching it.
When smashing the cucumbers, the goal is to create rough, craggy edges for the dressing to grab onto. One firm whack with a meat mallet, a rolling pin, or the flat side of a large knife is usually all it takes.
The smashed cucumbers need to drain for at least 15 to 30 minutes. If you want to get a head start on this recipe, pop them in the fridge for up to 4 hours instead. This step is the key to avoiding a watery cucumber salad!

Variations

Top with crushed nuts for crunch - Sprinkle a handful of crushed roasted peanuts or cashews on top before serving.
Add more fresh veggies - Like thinly sliced radishes, red bell peppers, or shredded carrots.
Give it a protein boost - Tossing 1/2 cup of steamed shelled edamame with the salad will turn it into a meal.
Toss in some fresh fruit - Diced mango or watermelon cubes will lend a sweet-salty-tangy balance that will complement the spicy smashed cucumber salad so well.

Make ahead and storing

I recommend serving this smashed cucumber salad within a few hours of being assembled for maximum crunch. The infused turmeric oil can be made and refrigerated in a sealed jar up to 2 days in advance if you’d like to save some time. Just take it out of the fridge 30 minutes before it’s time to eat.
The cucumbers can also be smashed and salted up to 4 hours ahead of time. Keep them in a strainer placed over a bowl and refrigerate until you’re ready to make the salad.
The leftover dressed salad can be stored in an airtight container in the fridge for up to 2 days. It will become a bit watery as it sits, but will still taste good.

Nutrition