Spicy Smashed Cucumbers Recipe

spicy smashed cucumbers vegan plant-based side dish appetizer salad easy fast

Smashing cucumbers instead of merely slicing them is a fun way to blow off some steam, while genuinely serving a useful purpose. The uneven nooks and crannies created by that force allow them to absorb dressing more readily, whereas smooth cuts create slick surfaces that let it roll right off. Paired with a touch of heat to contrast with the cooling effect of chilled cucumbers, it’s an ideal hot-and-cold salad or starter for any meal.

Prep Time15

Total Time15

Servings: servings

Calories: 29kcal

Author: Hannah Kaminsky

Ingredients

1 lb Persian cucumbers
1 inch fresh ginger finely minced
2 cloves garlic finely minced
1 1/2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce coconut aminos for gluten-free & soy-free
2 scallions thinly sliced
1/4 cup fresh cilantro minced
1/2 teaspoon crushed red pepper flakes

Instructions

Take one cucumber at a time and place it on your cutting board. Rest the blade of a wide knife on top and use your palm to carefully whack it, much as you would to smash garlic cloves into paste. Continue until the cucumber splits. If you're worried about cutting yourself on the blade, you can use the bottom of a heavy pot or a rolling pin instead.
Use your fingers to roughly tear the crushed cucumber into bite-size pieces and repeat until they’re all smashed and broken up.
In a medium-sized dish, whisk the ginger, garlic, rice vinegar, soy sauce, scallions, cilantro, and red pepper flakes together. Pour the mixture over cucumbers, toss thoroughly to coat, and enjoy right away.

Notes

Serving suggestion: Enjoy as a side with sushi, noodles, grilled tofu, miso soup, or any other Asian dishes.

Notes: You can easily halve this recipe if preferred. It doesn’t keep well, as the cucumbers will continue to soften and release water as they sit.

Nutrition