Asian Cucumber Salad

Original post October 21, updated Feb 25

Sweet, sour, spicy and savoury. This flavour punched cucumber dish is a wonderful combination of flavour and texture.

Mixed with spices, vinegars and oils, this Asian inspired pickled cucumber dish makes a refreshing, crisp side to a spice noodle or rice dish.

ALSO KNOWN AS SMACKED CUCUMBER

Yes, you read correctly. The name comes from the preparation method: The cucumber is smacked with a rolling pin until it softens and splits, then it is copped into smaller pieces and mixed with a marinade.

SMACKING THE CUCUMBER?

Essentially the purpose is to bruise the cucumber as this will help absorb the marinade and flavours.

Alternatively you can also 'crush' the cucumber by pressing the flat blade of a weighty chef's knife into the cucumber.

A good way to get some frustration out I would say :)

Be careful not to overdue the smacking or crushing as we don't want the cucumber to turn into mushy bits.

OPTIONAL

After the cucumber is crushed, smacked and chopped, it can to be sprinkled with salt which will help release any excess water. Let it sit for about 10 - 15 min before draining the cucumber. After this process the cucumber needs to marinade in the spicy marinade for at least 30 min (or longer) before enjoying.

THIS SALAD IS

• crunchy

• salty

• spicy

• tangy

• nutty

• garlicky

TO MAKE THIS SALAD YOU WILL NEED

• a large cucumber, use a fresh, good quality cucumber

• soy sauce, for gluten-free option use tamari sauce

• toasted sesame oil

• rice wine vinegar

• maple syrup or sugar

• fresh garlic

• fresh ginger

• dried red chilli flakes

  
  

OTHER SIDES YOU MIGHT LIKE

spicy cauliflower bites with a garlic dip

lemony zucchini salad

smoky corn ribs

ASIAN CUCUMBER SALAD

Smashed cucumber pieces marinated in a tangy, spicy marinade. Refreshing and packed with flavour.

Serves: 2 - 3 as a side

Time: 40 min, includes marinating time

INGREDIENTS

• 1 large cucumber

• 1/2 tsp salt (optional)

• 1 clove garlic, crushed or finely minced

• 1/2 tsp freshly grated ginger

• 1/2 tbsp maple syrup

• 1 tbsp soy sauce or tamari sauce (for gluten-free version)

• 1 tbsp rice wine vinegar

• 1 tsp toasted sesame oil

• 1 tsp crushed red pepper flakes or 1 tsp finely chopped red chilli

• 1 tsp sesame seeds

INSTRUCTIONS

1. Wash and trim the ends of the cucumber.

2. Place the cucumber on a chopping board and smack with a rolling pin or crush with the flat blade of a chef's knife until it splits.

3. Cut the cucumber into bite-size pieces and transfer into a shallow bowl or jar

4. Optional: Sprinkle the cucumber evenly with salt and let is sit for 10 - 15 min. The salt will help release any excess, unwanted liquid. Drain the cucumber before adding the rest of the ingredients.

5. Add the rest of the ingredients, mix well and adjust seasoning if required.

6. Let the cucumber sit to marinate for at least 30 minutes before serving.

7. This will keep in the fridge in an airtight container for up to 2 - 3 days.

HAVE YOU MADE THIS?

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