Is it just us or do cucumbers seem to resist any dressing you add them to? Not so fast! After some research and testing, we learned that crushed Cucumber helps the flavor stick around. Crushed cucumber salad to the rescue!
This Asian-inspired take is super fresh, crunchy, delicious, a little spicy and full of ginger and sesame flavors. Plus, so simple – just 10 ingredients, 1 bowlAnd 10 minutes Essentially show us how it’s done!
Recipe inspiration
Similar to this crushed cucumber salad Pai Huang GuaA Chinese cucumber salad with a garlicky sesame-soy-vinegar dressing and a chili crisp and/or chili oil topping.
Our inspired version is naturally sweetened with maple syrup, swaps chili oil for chili flakes, and also takes influence from Japanese cuisine with the inclusion of pickled ginger for a sweet, tangy addition.
How to Make Pickled Cucumber Salad
Mashing the cucumbers is all about getting the dressing to hold the cucumbers better. And this dressing? You’re definitely going to want it smothering Thanks to that cucumber it balances perfectly Tangy rice vinegar, aromatic garlic and ginger, delicious Tamari, nuts toasted sesame oil, sweet Maple syrup, and spicy Stay red pepper.
Now, let’s talk about how Crush that cucumber. After cutting it in half lengthwise place it on a cutting board and use a Rolling pin or heavy skillet to smash, smash, smash. is soft no The answer is here!
When it looks thoroughly crispy, you’re ready to shred it and toss it with the dressing, green onions, sesame seeds and pickled ginger.
Welcome to the city of YUM.
We hope you like this cucumber salad! This is:
ginger
delicious
spicy
umami
crunchy
And so refreshing!
What to serve with this battered cucumber salad
This is an easy, versatile side that pairs well with crispy salmon + rice for a simple meal. Or, try it with your favorite Asian-inspired mains. Here’s some inspo:
More refreshing cucumber recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 4 (Environment)
- 2 cloves Garlic, grated
- 1 table spoon Grated fresh ginger
- 2 table spoon Rice vinegar (seasonal // make sure gluten-free if necessary)
- 2 table spoon Tamari (or soy sauce // make sure gluten-free if needed)
- 1 table spoon Toasted sesame oil
- 1 teaspoon Maple syrup
- 1/2-1 teaspoon Red pepper flakes, to taste
- 2 big English cucumber (2 large cucumbers yield ~ 6 cups or 775 grams)
- 3 stalks Green onion, trimmed and thinly sliced
- 2 table spoon sesame seeds
- 2-3 table spoon Chopped pickled ginger (optionalbut highly recommended)
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In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.
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Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the sliced ​​cucumbers on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They will look craggy. After crushing, cut each cucumber into 1/2-inch to 1-inch pieces and add to the bowl with your dressing.
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Add the green onions, sesame seeds and chopped pickles (optional) and toss to coat.
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Serve immediately or make an hour ahead and refrigerate. It is best enjoyed chilled. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
Worship: 1 bhajana Calories: 100 Sugars: 9.5 g Protein: 3.2 g Fat: 6.5 g Saturated Fat: 1 g Polyunsaturated Fats: 1.3 g Monounsaturated Fat: 1.2 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 511 mg Potassium: 301 mg Fiber: 2.6 g Sugar: 4.1 g Vitamin A: 78 IU Vitamin C: 5.8 mg Calcium: 38 mg Iron: 1 mg