Snack / Chinese-inspired
Sesame Cucumber Smashed Salad
Smashed cucumber catches a garlicky sesame-soy dressing in its uneven edges. A crisp, quick side with a little chili warmth.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 0 minutes
- Total
- 15 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Lay cucumbers on a board and gently smash with the flat side of a wide knife or a rolling pin.
Cut into bite-sized pieces and let drain in a sieve for 5 minutes.
Whisk vinegar, soy sauce, sesame oil, garlic, sugar and chili.
Toss cucumbers with dressing and sesame seeds and serve immediately.
0 of 4 steps complete
A little kitchen know-how
- Drain the smashed cucumber before dressing so the sauce is not diluted.
Make it yours & keep it well
Use tamari instead of soy sauce if avoiding wheat.
Storage: Refrigerate for 1 day; the cucumber will soften as it stands.
Estimated nutrition per serving
110 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 1 day; the cucumber will soften as it stands.
Can I adapt this plant-based recipe?
Use tamari instead of soy sauce if avoiding wheat.
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