Can I use English cucumbers?

Absolutely! English cucumbers actually work beautifully since their thin skin doesn't need peeling. Just remember - their higher water content means salting is extra important to prevent a watery salad.

How can I reduce the sodium?

Easily! Use low-sodium soy sauce (or tamari), rinse the salted cukes briefly before dressing, and halve the salt amount. The garlic and chili oils will still pack plenty of flavor!

Is this smashed cucumber salad vegan?

It sure is! Just double-check your chili oil brand - some contain shrimp or fish ingredients. Otherwise, this is a perfect plant-based dish with that addictive savory-spicy kick.

Can I make it in advance?

Yes! Prep cucumbers and dressing separately up to 2 days ahead. The magic happens when you combine them right before serving - that's when you get maximum crispness and flavor.

Irresistible Smashed Cucumber Salad Ready in 10 Minutes

Name: Smashed Cucumber Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 2 medium cucumbers; 1 tsp salt; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp chili oil (adjust to taste); 1 tsp sugar; 1 tbsp toasted sesame seeds

Smashed Cucumber Salad

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A quick and refreshing Chinese-style salad with smashed cucumbers, tossed in a spicy soy-garlic dressing.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Chinese
Diet: Low Calorie

Ingredients

Scale

2 medium cucumbers
1 tsp salt
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili oil (adjust to taste)
1 tsp sugar
1 tbsp toasted sesame seeds

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Instructions

Wash and dry the cucumbers. Place them on a cutting board and smash them lightly with the flat side of a knife or a rolling pin.
Cut the smashed cucumbers into bite-sized pieces and place them in a bowl.
Sprinkle salt over the cucumbers, mix well, and let sit for 5 minutes to draw out excess water.
Drain the liquid from the cucumbers and pat them dry.
In a small bowl, mix garlic, soy sauce, rice vinegar, sesame oil, chili oil, and sugar.
Pour the dressing over the cucumbers and toss to coat evenly.
Sprinkle with toasted sesame seeds before serving.

Notes

Adjust the chili oil for more or less spice.
For meal prep, store the salad in an airtight container for up to 2 days.
Serve chilled for extra crispness.

Nutrition

Serving Size: 1 serving
Calories: 70
Sugar: 4g
Sodium: 600mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/smashed-cucumber-salad-recipe/