Easy Chinese Smashed Cucumber Salad (Paleo, Whole30, Keto, AIP)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 tsp coarse sea salt
- 14 oz. persian mini cucumbers ((alt. 1 large english cuc
- 1/2 tbsp grated garlic
- 4 tsp rice vinegar ((alt. 3 tsp apple cider vinegar))
- 1-2 tsp toasted sesame oil ((optional))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 people (1g)
- Sodium 290.685 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Rinse and pat dry the cucumbers. Cut each piece in half lengthwise. Use a small teaspoon to scoop out the seeds. Set the seeds aside for another use. " }, { "@type": "HowToStep", "text": "Roughly chop the cucumbers in diagonal shape (about 1.5-inch length). You want to create some uneven angles. They don’t need to be in uniform shape. Place the chopped cucumbers in a large ziplock bag. Seal the bag and lightly smash the cucumbers with a flat bottom bottle or meat pounder. The skin will begin to crack." }, { "@type": "HowToStep", "text": "Sprinkle ½ + ? tsp coarse salt and use your hands to gently rub the salt into each cucumber pieces. Sat them aside in the fridge for 15 minutes (up to 30 minutes). Discard the water. There’s no need to rinse the cucumbers. " }, { "@type": "HowToStep", "text": "Toss the cucumbers with grated garlic, rice vinegar, and toasted sesame oil. Taste and make seasoning adjustments (more salt, garlic, or vinegar) to your liking. Best serve immediately chilled or store extra in the fridge and finish them the next day. " } ]
