Smashed Cucumber Salad with Chili Oil
Cucumbers smashed with a rolling pin to break the cells open + drink the dressing — soy, vinegar, garlic, sesame and a slick of chili crisp.
15 minEasy~398 kcal / servingSoul Food
Contains soyContains sesameContains fishveganvegetariandairy free
Nutrition
398 kcal
Calories
16 g
Protein
52 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesameContains fishveganvegetariandairy free
Ingredients · per serving
- 250 g Cucumber
- 1 tsp Toasted sesame seeds
- few drops Fish sauce
- 1 tbsp Chili crisp
- 2 cloves Garlic
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Soy sauce
- small handful Fresh coriander
- pinch Salt
- ½ tsp Sugar
Instructions
- Lay a cucumber on a board, cover with cling film. Smash with a rolling pin or bottom of a saucepan until split + cracked. Tear into rough 2cm chunks (uneven edges grip dressing).
- Toss cucumber with 0.5 tsp salt in a sieve. Sit 10 min — the salt pulls out water. Pat dry with paper.
- Whisk soy + rice vinegar + sesame oil + grated garlic + sugar + a few drops fish sauce (or omit for vegan).
- Toss cucumbers in the dressing. Pile in a shallow bowl.
- Spoon over chili crisp generously. Scatter sesame seeds + chopped coriander or scallion. Don't toss — the chili crisp should sit in a red slick on top.
Cook mode lives in the app
Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.
