Description
A refreshing and delicious smacked cucumber and rice salad with a tangy dressing, perfect as a side dish or light meal.
Ingredients
Scale
- 3 large cucumbers, preferably Persian or English
- 1 tablespoon kosher salt, plus more to taste
- 1/4 cup rice vinegar
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cooked rice, cooled (short-grain or medium-grain)
- 1/4 cup chopped scallions, both green and white parts
- 2 tablespoons toasted sesame seeds
- 1 tablespoon chopped fresh cilantro (optional)
- 1 clove garlic, minced
- 1 (1-inch) piece of ginger, peeled and minced
- 2 tablespoons neutral oil (canola or vegetable oil)
Instructions
- Wash cucumbers. Smack each cucumber with the flat side of a knife to crack it open. Roughly chop into 1-inch pieces.
- Place chopped cucumbers in a colander over a bowl. Sprinkle with 1 tablespoon kosher salt and toss. Let sit for 30 minutes to 1 hour to drain excess moisture.
- Rinse cucumbers thoroughly under cold water to remove salt. Squeeze out excess water or pat dry with a kitchen towel.
- In a medium bowl, whisk together rice vinegar, soy sauce, and sesame oil. Add sugar and red pepper flakes (if using). Whisk until sugar is dissolved. Adjust sweetness/spiciness to taste.
- In a small bowl, combine minced garlic and ginger. Heat neutral oil in a small saucepan over medium heat. Pour hot oil over garlic and ginger. Let sit for 1-2 minutes to infuse.
- Pour infused garlic and ginger oil into the bowl with the rest of the dressing. Whisk until well combined.
- In a large bowl, combine drained cucumbers and cooled rice.
- Pour dressing over cucumber and rice mixture. Toss gently to coat.
- Add chopped scallions and toasted sesame seeds. Toss gently to combine.
- Sprinkle chopped cilantro over the salad and toss gently.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Toss gently before serving. Taste and adjust seasoning if needed. Serve as a side dish, light lunch, or topping.
Notes
- For best results, use Persian or English cucumbers as they have fewer seeds.
- Salting the cucumbers is crucial for removing excess moisture and preventing a watery salad.
- Adjust the sweetness and spiciness of the dressing to your preference.
- Blooming the garlic and ginger in hot oil intensifies their flavor.
- Make sure the rice is completely cooled before adding it to the salad to prevent wilting the cucumbers.
- This smacked cucumber rice salad can be made a day ahead of time. Store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg