Ponzu Smashed Cucumber Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 40
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 441
- Total: 45 min (includes sit time)
- Active: 15 min
Ingredients
1 pound Persian cucumbers
Kosher salt
3 tablespoons ponzu sauce
2 teaspoons fresh lemon juice
1 teaspoon coconut aminos or 1/4 teaspoon sugar
1 teaspoon sambal oelek or sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon finely grated fresh ginger
2 scallions, finely chopped
2 garlic cloves, finely grated
3 tablespoons chopped fresh cilantro
Directions
- Halve the cucumbers lengthwise. Put the cucumbers on a cutting board cut-side down, then use the side of a chef's knife to gently but firmly press down and smash them so that they lightly crack but do not fall apart. Slice the smashed cucumbers into 1-inch pieces.
- Put the cucumbers in a colander and toss them with 1/4 teaspoon salt. Place a bag of ice on top of them and let them drain for 15 to 30 minutes.
- Stir the ponzu, lemon juice, coconut aminos, sambal, sesame oil, ginger, scallions and garlic together in a medium bowl. Add the cucumbers and cilantro and toss to combine.