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Japanese Smashed Cucumber Salad

Refreshing Japanese Smashed Cucumber Salad for Summer Joy

This Japanese Smashed Cucumber Salad is a refreshing, vegan-friendly dish perfect for summer.
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Prep Time 10 minutes
Salting Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces seedless cucumbers Kyuri is preferred for best flavor and crunch.
  • 1 teaspoon salt Sprinkled to draw out moisture.
  • 2 tablespoons scallions Optional for added flavor.
For the Dressing
  • 2 tablespoons soy sauce Provides savory base flavor.
  • 1 tablespoon vinegar Rice or apple cider vinegar works well.
  • 1 tablespoon sesame oil Offers rich, nutty flavor.
  • 1 teaspoon dashi or miso Optional for umami boost.

Equipment

  • Knife
  • Mixing Bowl
  • colander
  • paper towel

Method
 

Step-by-Step Instructions
  1. Wash 2-3 seedless cucumbers under cool water and smash each cucumber to create cracks, enhancing texture.
  2. Sprinkle salt over smashed cucumbers and let rest for about 5-7 minutes.
  3. In a bowl, combine soy sauce, vinegar, and sesame oil; whisk until blended. Add dashi or miso if using.
  4. Rinse cucumbers under cold water to reduce saltiness, then pat dry. Combine cucumbers with dressing and scallions in a bowl.
  5. Serve immediately or chill for 10-15 minutes before enjoying.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container for up to 1 day for freshness. Best enjoyed immediately.

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