Umami Recipes
Umami Recipes

Fronk Recipes

Smashed Asian Cucumber Salad

4 servings

servings

10 minutes

total time

Ingredients

2 seedless cucumbers ((about 1 to 1 1/2 lbs; 600g))

1 teaspoon salt

2 1/2 teaspoons sugar

2 teaspoons sesame oil

3 teaspoons light soy sauce

1 1/2 tablespoons rice vinegar

2-4 cloves garlic ((finely chopped))

1-2 teaspoons chili oil ((optional))

2 teaspoons toasted sesame seeds

a small handful of chopped cilantro

Directions

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and cilantro. (Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!)

Nutrition

Serving Size

-

Calories

71 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

837 mg

Total Carbohydrate

9 g

Dietary Fiber

1 g

Total Sugars

5 g

Protein

2 g

4 servings

servings

10 minutes

total time
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