Smashed Asian Cucumber Sesame Salad Recipe Ready in 30 Mins…

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This Tangy Sesame Cucumber Salad uses a quick trick for ultimate crunch Smashed Asian Style Cucumbers

Recipe FAQs

Crisp Zingy the Essential Smashed Asian Cucumber Sesame Salad presentation

I’m in a rush can I just slice the cucumbers for this Asian Cucumber Sesame Salad?

You could, but you’d be missing a trick! Smashing the cucumbers breaks up the flesh unevenly, creating craggy surfaces that soak up the zingy dressing far better than smooth slices do, leading to a much richer flavour profile.

Why on earth do I need to salt the cucumbers and rinse them afterwards? Seems like a bit of a faff!

That's the secret to keeping them wonderfully crunchy and preventing a soggy bottom of dressing! Salting draws out the excess water about 30 minutes of draining ensures your dressing stays potent and flavourful.

How long will this salad keep in the fridge without going manky?

While the dressing helps preserve it, this dish is really best eaten within 24 hours while the cucumbers maintain their ultimate snap; after 48 hours, they start to soften considerably.

I love a bit of heat! How can I make this dish spicier without ruining the careful flavour balance?

For extra oomph, use a little more chilli garlic sauce in the main dressing, or for a deeper complexity, try finishing the dish with a drizzle of quality Chinese chilli crisp oil just before serving.

What’s the best type of cucumber to use if I want that perfect, unbeatable crunch?

Go for Persian or mini English cucumbers, which have fewer seeds and thinner skins; if you have a large English one handy, make sure you scoop out that watery core first.