Vegan Salads and Sides
Refreshing Smashed Cucumber and Toasted Sesame Salad: A Vegan Side Dish
This vibrant salad uses the traditional technique of smashing cucumbers to create irregular surfaces that capture every drop of the savory sesame dressing. It is a perfect balance of cooling crunch, nutty toasted sesame oil, and a sharp garlic bite.
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Level
- Easy
- Per serving
- 85 kcal
Method
This smashed cucumber salad is a vibrant addition to any vegan kitchen. By crushing the cucumbers, you create craggy edges that soak up the savory toasted sesame dressing. Salting the pieces first ensures they stay crisp, making this a refreshing side dish that elevates your plant-based meals with minimal effort.
Step 1. Place the cucumbers on a cutting board and lay the flat side of a heavy chef's knife or a rolling pin over them. Gently but firmly smash the cucumbers until they split open lengthwise and break into irregular pieces. Smashing matters because it creates craggy, rough edges and open cells that absorb the dressing far more effectively than smooth-cut slices.Cut the smashed cucumbers into bite-sized chunks, roughly 1 inch long. Place them in a colander set over a bowl and toss with the kosher salt. Let them sit for 10 minutes. Salting draws out the excess water from the cucumbers, which prevents the dressing from being diluted and ensures the vegetable stays exceptionally crisp.
While the cucumbers drain, whisk together the toasted sesame oil, rice vinegar, soy sauce, minced garlic, chili oil, and maple syrup in a large mixing bowl.
Pat the drained cucumbers dry with a clean kitchen towel to remove any remaining surface moisture. Add them to the bowl with the dressing.
Toss the cucumbers thoroughly to coat. Sprinkle with toasted sesame seeds and serve immediately, or chill for 15 minutes to allow the flavors to deepen.
Notes
Use Persian or English cucumbers as they have thin skins and very small seeds, which provides the best texture for smashing.
If you have time, chill your cucumbers in the refrigerator before starting to ensure the salad is served ice-cold.
Do not skip the draining step; the liquid released by the salt is quite substantial and will make the salad soggy if left in.
For extra brightness, add a handful of chopped fresh coriander right before serving.
