{"id":8073,"date":"2023-03-07T09:00:00","date_gmt":"2023-03-07T09:00:00","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/03\/07\/gingery-smashed-cucumber-salad-asian-inspired\/"},"modified":"2023-03-07T09:00:00","modified_gmt":"2023-03-07T09:00:00","slug":"gingery-smashed-cucumber-salad-asian-inspired","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/03\/07\/gingery-smashed-cucumber-salad-asian-inspired\/","title":{"rendered":"Gingery Smashed Cucumber Salad (Asian-Inspired)"},"content":{"rendered":"


\n<\/p>\n

\n
<\/div>\n

<\/p>\n

\"Spoon<\/figure>\n

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing<\/em> cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!<\/p>\n

This Asian-inspired take is super fresh, crunchy, savory, a little spicy, and full of ginger and sesame flavor. Plus, so EASY \u2014 just 10 ingredients<\/strong>, 1 bowl<\/strong>, and 10 minutes<\/strong> required. Let us show you how it\u2019s done!<\/p>\n

\"Tamari,<\/figure>\n

<\/p>\n

Recipe Inspiration<\/h2>\n

This smashed cucumber salad is similar to pai huang gua<\/a><\/em>, a Chinese cucumber salad featuring a garlicky sesame-soy-vinegar dressing and chili crisp and\/or chili oil topping.<\/p>\n

Our inspired version is naturally sweetened with maple syrup, swaps the chili oil for chili flakes, and also draws influence from Japanese cuisine with the inclusion of pickled ginger for a sweet, tangy addition.<\/p>\n

How to Make Smashed Cucumber Salad<\/h2>\n

Smashing cucumbers is all about getting the dressing to better hold onto the cucumber. And this dressing<\/strong>? You\u2019re definitely going to want it smothering<\/em> that cucumber. It\u2019s perfectly balanced thanks to tangy<\/strong> rice vinegar, aromatic<\/strong> garlic and ginger, savory<\/strong> tamari, nutty<\/strong> toasted sesame oil, sweet<\/strong> maple syrup, and spicy<\/strong> red pepper flakes.<\/p>\n

\"Stirring<\/figure>\n

Now, let\u2019s talk about how to smash that cucumber<\/strong>. After cutting it in half lengthwise, place it on a cutting board and use a rolling pin or heavy skillet<\/strong> to smash, smash, smash. Gentle is not<\/em> the answer here!<\/p>\n

\"Using<\/figure>\n

When it\u2019s looking thoroughly craggy, you\u2019re ready to slice it up and toss with the dressing, green onion, sesame seeds, and pickled ginger.<\/p>\n

\"Hands<\/figure>\n

Welcome to YUM town.<\/p>\n

\"Sprinkling<\/figure>\n

We hope you LOVE this cucumber salad! It\u2019s:<\/p>\n

Gingery
Savory
Spicy
Umami
Crunchy
& SO refreshing!<\/p>\n

What to Serve with this Smashed Cucumber Salad<\/h2>\n

It\u2019s an easy, versatile side that pairs well with crispy salmon<\/a> + rice<\/a> for a simple meal. Or, try it with any of your favorite Asian-inspired mains. Here\u2019s some inspo:<\/p>\n

More Refreshing Cucumber Recipes<\/h2>\n

If you try this recipe, let us know! Leave a comment, rate it, and don\u2019t forget to tag a photo\u00a0@minimalistbaker<\/a>\u00a0on Instagram. Cheers, friends!<\/p>\n

\"Small<\/figure>\n
\n
<\/p>\n
\n

Prep Time <\/span>10<\/span> minutes<\/span><\/span><\/p>\n

Total Time <\/span>10<\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings <\/span>4<\/span> (Servings)<\/span><\/span><\/p>\n

\n

Course <\/span>Side<\/span><\/p>\n

Cuisine <\/span>Asian-Inspired, Chinese-Inspired, Gluten-Free, Japanese-Inspired, Vegan<\/span><\/p>\n

Freezer Friendly <\/span>No<\/span><\/p>\n

Does it keep? <\/span>Best when fresh<\/span><\/p>\n<\/div>\n

\n
\n
    \n
  • 2<\/span> cloves<\/span> garlic, grated<\/span><\/li>\n
  • 1<\/span> Tbsp<\/span> grated fresh ginger<\/span><\/li>\n
  • 2<\/span> Tbsp<\/span> rice vinegar<\/span> (unseasoned \/\/ ensure gluten-free as needed)<\/span><\/li>\n
  • 2<\/span> Tbsp<\/span> tamari<\/span> (or soy sauce \/\/ ensure gluten-free as needed)<\/span><\/li>\n
  • 1<\/span> Tbsp<\/span> toasted sesame oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> maple syrup<\/span><\/li>\n
  • 1\/2-1<\/span> tsp<\/span> red pepper flakes, to taste<\/span><\/li>\n
  • 2<\/span> large<\/span> English cucumbers<\/span> (2 large cucumber yield ~6 cups or 775 g)<\/span><\/li>\n
  • 3<\/span> stalks<\/span> green onion, trimmed and thinly sliced<\/span><\/li>\n
  • 2<\/span> Tbsp<\/span> sesame seeds<\/span><\/li>\n
  • 2-3<\/span> Tbsp<\/span> chopped pickled ginger<\/span> (optional<\/strong><\/em>, but highly recommended)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n
    \n
      \n
    • \n

      In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.<\/p>\n<\/li>\n

    • \n

      Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down 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 should look craggy. After smashing, cut each cucumber into 1\/2-inch to 1-inch slices and add to the bowl with your dressing.<\/span><\/p>\n<\/li>\n

    • \n

      Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.<\/span><\/p>\n<\/li>\n

    • \n

      Serve immediately or make up to an hour ahead and keep it refrigerated. It\u2019s best enjoyed cold. Not freezer friendly.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n