Smashed Cucumber Salad

This Chinese lunch recipe combines authentic flavors with modern cooking techniques. Ready in 15 minutes, serves 4 people. Serve chilled as a refreshing appetizer or side dish. Top with toasted sesame seeds and fresh cilantro. Pairs perfectly with grilled salmon, tofu stir-fry, or …

Cuisine: Chinese Type: Lunch Time: 15 min Servings: 4 Calories: 79 per serving
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Nutrition Information

Each serving contains approximately 79 calories and 2.0g of protein. Macronutrients include 11.0g carbohydrates and 3.0g fats per serving.

Per Serving

Calories
79
Protein
2.0g
Carbohydrates
11.0g
Fats
3.0g

Total

Calories
316
Protein
8.0g
Carbohydrates
44.0g
Fats
12.0g

Ingredients

This recipe requires 11 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 whole English Cucumbers
    washed, ends trimmed, smashed, and cut into 1-inch bite-sized pieces
  • 1.0 tsp Sea Salt
    divided use; for drawing moisture from cucumbers
  • 2.0 clove Garlic
    minced or grated into a paste
  • 2.0 tbsp Rice Vinegar
    unseasoned (sugar-free)
  • 1.5 tbsp Coconut Aminos
    soy-free substitute for soy sauce
  • 1.0 tsp Avocado Oil
    neutral healthy fat substitute for sesame oil
  • 1.0 tsp Raw Honey
    natural sweetener substitute for white sugar
  • 2.0 whole Scallions (Green Onions)
    trimmed and thinly sliced
  • 0.25 cup Fresh Cilantro
    leaves roughly chopped
  • 1.0 tbsp Hemp Seeds
    healthy, sesame-free garnish
  • 0.25 tsp Red Chili Flakes
    optional for mild heat

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Gather cutting board, heavy chef's knife or cleaver, large mixing bowl, small bowl for dressing, colander, and measuring spoons
  2. Retrieve all ingredients from fridge and pantry; ensure honey is squeezable/pourable
  3. Wash English cucumbers, scallions, and fresh cilantro under cold running water and pat dry

2. Aromatics Preparation

  1. Trim root ends of 2 scallions and thinly slice both white and green parts
  2. Roughly chop the leaves of the fresh cilantro to yield about 0.25 cup (15 g)
  3. Peel and mince 2 garlic cloves, or grate them into a fine paste for better integration into the dressing

3. Cucumber Processing

  1. Trim ends of cucumbers. Lay flat knife blade over cucumber and press down firmly with palm to smash until it cracks open along the length
  2. Cut the smashed cucumbers diagonally into 1-inch (2.5 cm) bite-sized rough pieces
  3. Place cucumbers in a colander set over a bowl, toss with 1 tsp (5 ml) sea salt, and let stand to draw out excess moisture

4. Dressing Creation

  1. In a small bowl, combine 2 tbsp (30 ml) rice vinegar, 1.5 tbsp (22.5 ml) coconut aminos, 1 tsp (5 ml) avocado oil, and 1 tsp (5 ml) raw honey
  2. Add the prepared minced garlic and 0.25 tsp (1.25 ml) red chili flakes to the liquid mixture and whisk vigorously until honey is fully dissolved

5. Combining and Finishing

  1. Shake the colander well and lightly squeeze cucumbers to remove drained liquid, then transfer cucumbers to the large mixing bowl (discard liquid)
  2. Pour dressing over cucumbers, add sliced scallions and chopped cilantro, and toss well to coat
  3. Transfer to serving dish and sprinkle 1 tbsp (10 g) hemp seeds over the top for garnish

Plating

  1. Select a chilled, shallow serving bowl or a darker-colored plate which will make the vibrant green of the cucumbers pop visually.
  2. Scoop the smashed cucumber pieces into the center of the dish, stacking them into a mound to create height and volume rather than spreading them flat.
  3. Spoon the excess garlic and vinegar dressing from the mixing bowl over the top of the mound, ensuring the cucumbers look glossy and the aromatics are visible.
  4. Scatter the sliced scallions and fresh cilantro loosely over the salad, allowing some to tumble down the sides for a natural, rustic look.
  5. Finish by pinching the hemp seeds and red chili flakes between your fingers and sprinkling them from a slight height for even distribution and a final burst of color.
  6. Take a clean damp cloth and wipe the rim of the plate to ensure a spotless, professional frame for the salad before serving.

Family Beverage

Iced jasmine tea, sparkling water with lime and mint, or cucumber-infused water

Alcohol Beverage

Chilled dry Sake, crisp Riesling, or a light lager

Serving Suggestions

Serve chilled as a refreshing appetizer or side dish. Top with toasted sesame seeds and fresh cilantro. Pairs perfectly with grilled salmon, tofu stir-fry, or steamed dumplings.

Notes

Smashing the cucumbers creates rough edges that absorb the dressing more effectively than clean cuts. English or Persian cucumbers work best as they have thinner skins and fewer seeds. Salting the cucumbers and draining the excess water ensures the salad remains crunchy and does not become watery. Adjust the amount of chili flakes to control the spice level.

Storage

Place any leftovers in a sealed airtight container and keep refrigerated. While safe to eat for up to 2 days, the cucumbers will release moisture and soften over time, so it is best enjoyed within 24 hours. Before serving leftovers, gently drain any excess liquid that has pooled at the bottom to restore the dressing's concentration.

Freezing

Do not freeze this dish. Because cucumbers have a very high water content, freezing damages their cell structure, causing them to turn mushy and lose their signature crunch upon thawing. This salad relies on fresh texture and is strictly meant to be eaten fresh or chilled.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: soy, sesame. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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