Smashed Asian Cucumber Salad
4 servings
Cracked cucumbers tossed with a sweet-salty sesame dressing, garlic, and chili oil; finished with sesame seeds and cilantro.
| prepWash cucumbers and pat dry | |||
| 1 teaspoon salt | Whisk dressing until sugar & salt dissolve | Toss cucumber with dressing, garlic & chili oil | Serve garnished with sesame seeds & cilantro |
| 2 1/2 teaspoons sugar | |||
| 2 teaspoons sesame oil | |||
| 3 teaspoons light soy sauce | |||
| 1 1/2 tablespoons rice vinegar | |||
| 1–1.5 pounds / 450–680 g seedless cucumbers (about 2 English cucumbers) | Smash cucumbers flat, cut at 45° into bite-sized pieces | ||
| 2–4 cloves garlic, finely chopped | |||
| 1–2 teaspoons chili oil (optional) | |||
| 2 teaspoons toasted sesame seeds | |||
| 10 g chopped cilantro | |||
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