Smashed Cucumbers with Sesame Seeds, Ginger, and Fried Shallot
- 1 tablespoon (white or black) sesame seeds
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ tablespoon honey
- 1 tablespoon grated fresh ginger
- salt and ground black pepper to taste
- 4 small cucumbers
- Heat a skillet over medium-high. Toast sesame seeds in skillet until lightly browned and fragrant; 1 to 2 minutes; spread onto a plate to cool.
- Heat olive oil in the skillet. Fry the shallot slivers in hot oil until slightly browned, 1 to 2 minutes per side; remove to a paper towel-lined plate to drain and cool.
- Beat the sesame oil, rice vinegar, ginger, and honey together in a bowl; season with salt and pepper. Lightly bash cucumbers with a rolling pin until they start to crack. Cut the smashed cucumbers into asymmetrical pieces.
- Toss cucumbers with the dressing to coat. Sprinkle shallots and sesame seeds over the cucumbers to serve.
Substitute maple syrup or agave nectar for the honey to make this a vegan dish!
What others are saying
Katie Hason says:
This super simple asian side dish is so delicious! I added extra ginger because I am obsessed with the flavor. Cucumbers are so light and healthy, they taste wonderful in this salad.
Sam Dalton says:
We made these smashed cucumbers to go with a side of Asian-style salmon. It's a really easy recipe with a lot of flavor. My wife and I love to try new things, and we are very happy with the way these turned out.