Salad

Chinese Smashed Cucumber Salad | Raw, Vegan and GF

ASian Smashed Cucumber Salad was the trending recipe a few years ago – I don’t really follow trends, but this lipsmacking salad (read zero cook!! yes!!) is a winner any day. We make it so regularly with British or tender cucumbers and its great to take it to a potluck too. Almost allergen free (if one were to sub the Soy), vegan, cold dish and perfect for summers (or actually anyime)!

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Prep time – 10 mins, Marination : 10 min (optional); Serves : 1

Chinese Smashed Cucumber Salad – Vegan, Raw Gluten Free

You need:

  • English / Persian Cucumbers – 1 medium (chilled)
  • Sesame oil – 1 TBSP (I warmed it slightly but you can use room temperature)
  • Red chilli flakes – 1/2 TBSP
  • sugar – 1/2 tsp (I used brown sugar)
  • Salt and pepper – to taste
  • Garlic – 1 pod (finely minced) – I didn’t add

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Method:

  1. Trim the ends of the cucumbers and rub the cut ends against the cucumber to remove any bitterness (in Bangalore cucumber variety which I used, there is a lot of bitterness, so be sure to remove this). smash this lightly (or rather a bit strongly), and cut into one thirds or longish batons. You may also make these bite sized, but slightly chunky.
  2. Whisk together the rest of the ingredients, add to the cucumbers. Let the flavours sit for a while in the fridge
  3. Serve chilled.

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