Spicy Smashed Cucumber Salad

Crushing the cells of the cucumber is a widely used technique all over Asia. The bashing of the cool cucumbers produces a different flavor profile than just slicing and this new flavor gets along smashingly with the chili oil. (See what I did there?)

Course Salad, Side Dish

Cuisine Asian, Keto

Keyword 15 minute recipe, gluten free

Prep Time 15

Total Time 15

Servings servings

Calories 387kcal

Author Brandy

Equipment

Ingredients

Dressing

½ cup Olive Oil
2 inch ginger minced
3 cloves garlic minced
½ - 1 tsp red chili flakes * to taste
1 tsp. black pepper
1 tbsp. sesame seeds
1 tbsp Allulose * or preferred low carb sweetener
½ tsp. fish sauce

Cucumber Salad

6 Persian cucumbers or 2 large cucumbers
3 cloves garlic grated
2 tbsp. chili oil
1 tbsp. toasted sesame oil
1 tbsp Soy Sauce * to taste for saltiness
salt *to taste

Instructions

Dressing

In a small pot, heat olive oil until shimmering then remove from heat.
Meanwhile, in a medium glass bowl or jar, combine all other dressing ingredients. Slowly pour hot oil over the spices, letting it sizzle through slowly and be careful not to burn yourself. Mix to incorporate fully and let cool.

Salad

Have fun smacking each cucumber on all sides with a rolling pin until they start to burst at the ends. Cut each cucumber into bite sized pieces.
In a large bowl, toss smashed cucumbers with chili oil, sesame oil, and soy sauce until evenly combined, then season with salt to taste if needed.
Garnish with red chili pepper if desired.

Nutrition