I absolutely love this smashed cucumber salad because it’s such a refreshing and easy way to incorporate bold flavors into my meals, with that unique tangy kick from the umeboshi paste and the delightful crunch from the toasted sesame seeds. Plus, it’s a breeze to whip up, making it the perfect side dish for my busy lifestyle while still feeling like I’m enjoying a gourmet, Asian-inspired treat!
I adore an invigorating salad that strikes every right chord: crunchy, zesty, with a whisper of sweet. My Smashed Cucumber Salad with Ume Dressing is a medley of the snap of seedless cucumbers and the umami richness of umeboshi paste.
Complemented by rice vinegar and sesame oil, it’s a light yet tantalizing dish that’s a perfect accompaniment to pretty much anything, anytime.
Ingredients
Cucumbers:
They are full of water, have barely any calories, and are chock-full of vitamin K and antioxidants.
Rice Vinegar:
Adds a sweet subtlety and a mild acidity to create a harmonious balance of flavor.
Umeboshi Paste:
Provides a punch that is salty-sour and tangy, and delivers a wealth of probiotics.
Sesame Oil:
Presents a nutty smell, with healthful monounsaturated fats inside.
Ginger:
Contributes zest and flavor, helps with digestion, and promotes health with an array of anti-inflammatory qualities.
Ingredient Quantities
- 2 medium cucumbers (about 500g), preferably seedless or English cucumbers
- 1 tablespoon kosher salt
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons umeboshi paste (pickled plum paste)
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1 tablespoon finely chopped fresh chives or scallions
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
1. Wash the cucumbers and dry them well. Using the flat side of a knife or a rolling pin, lightly smash them until they start to crack open, and then cut them into pieces that are a size good enough for you to pop into your mouth.
2. In a colander or bowl, combine the pieces of cucumber with kosher salt. Make sure the salt is mixed well with the cucumbers, and then let them sit for about 15 minutes. The cucumbers will release a good amount of excess water during this time.
3. In the meantime, make the dressing by mixing the rice vinegar, sugar, sesame oil, umeboshi paste, soy sauce, and grated fresh ginger in a small bowl until smooth.
4. Rinsing the cucumbers with cold water after 15 minutes will remove any excess salt. Then, you can use a clean kitchen towel or paper towels to pat the cucumbers dry before you proceed with the recipe.
5. Move the cucumbers to a big mixing bowl and pour the dressing over them. Toss the cucumbers and the dressing together until the cucumbers are completely covered in the dressing.
6. Include the toasted sesame seeds and finely chopped chives or scallions in the salad. Mix all ingredients gently to combine.
7. Sample the salad and correct the seasoning if necessary. Some may like it with a touch more sweetness or acidity.
8. Add a fresh burst of flavor to the salad by including chopped fresh cilantro.
9. Ensure that the cucumber salad is evenly garnished with the sesame seeds and herbs when you transfer it to a serving dish.
10. Serve the smashed cucumber salad right away or let it chill in the fridge for a short while to allow the flavors to meld further. Then, serve and enjoy!
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Rolling pin or flat side of a knife
4. Colander or large bowl
5. Small mixing bowl
6. Measuring spoons
7. Grater (for fresh ginger)
8. Clean kitchen towel or paper towels
9. Large mixing bowl
10. Serving dish
FAQ
- What type of cucumbers should I use?This recipe calls for seedless or English cucumbers, which are better for this dish because they have fewer seeds and thinner skins. Both of those features affect what would be the texture part of the “appearance, smell, texture, taste” equation that determines whether a salad is good or great.
- Can I substitute the umeboshi paste?If you can’t find umeboshi paste, try mixing miso paste with a few drops of vinegar to get a similar flavor that is savory and slightly tangy.
- How do I smash the cucumbers?Smash the cucumbers gently using the flat side of a large knife or a rolling pin until they crack and break. This helps the cucumbers better absorb the dressing.
- Is there a substitute for sesame oil?While toasted sesame oil is the preferred oil for this dish because of its flavor, olive oil can be used in its place. If using olive oil, you might want to use a little more intensity in the other ingredients to make up for the lack of flavor in the oil.
- Are the sesame seeds necessary?Toasted sesame seeds lend a nutty flavor and a crunchy texture. You can leave them out, though, or switch them for chopped nuts, like almonds or peanuts, if you like.
- Can I make this salad ahead of time?Definitely, the salad can be prepared a few hours in advance and kept in the refrigerator. Its best state, however, is fresh, when it’s just been tossed together. If you’re making it ahead of time, you can add in all the ingredients you want, with the exception of the herbs. Those are best added just before you plan to serve the salad.
- What is the role of kosher salt in this recipe?The cucumbers are smashed after they have been salted with kosher salt, which draws out moisture and intensifies flavor while also making for a crisper snack.
Substitutions and Variations
Substitutes for rice vinegar include apple cider vinegar and white wine vinegar.
To substitute sesame oil, use olive oil for a different flavor or peanut oil for a nutty alternative.
Umeboshi paste: for a savory taste, substitute miso paste; for sweetness and tang, use a mixture of plum jam and a bit of vinegar.
For soy sauce, you can use tamari if you want a gluten-free option; coconut aminos is a soy-free alternative.
For fresh chives or scallions: use finely chopped red onions or shallots in their place. These will lend you a similar sharpness to what you would get with chives or scallions.
Pro Tips
1. Chill the Cucumbers: Before smashing, chill the cucumbers in the fridge for 30 minutes. This helps them stay crisp once dressed and enhances the refreshing quality of the salad.
2. Balance the Dressing: Adjust the level of sugar and rice vinegar in the dressing based on your taste preference. Add more sugar for sweetness or more vinegar for acidity to achieve the perfect balance for your palate.
3. Even Flavor Distribution: When adding the dressing and toppings to the cucumbers, use your hands to gently toss everything together. This ensures every piece of cucumber is evenly coated and flavored.
4. Enhance Umami: For an extra depth of flavor, consider adding a small dash of fish sauce or miso paste to the dressing. This amplifies the umami profile of the dish.
5. Garnish Creatively: For a pop of color and flavor, garnish with a sprinkle of chili flakes or thinly sliced red chili for a bit of heat. Alternatively, use microgreens or edible flowers for an elevated presentation.
Smashed Cucumber Salad With Ume Dressing Recipe
My favorite Smashed Cucumber Salad With Ume Dressing Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Rolling pin or flat side of a knife
4. Colander or large bowl
5. Small mixing bowl
6. Measuring spoons
7. Grater (for fresh ginger)
8. Clean kitchen towel or paper towels
9. Large mixing bowl
10. Serving dish
Ingredients:
- 2 medium cucumbers (about 500g), preferably seedless or English cucumbers
- 1 tablespoon kosher salt
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons umeboshi paste (pickled plum paste)
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1 tablespoon finely chopped fresh chives or scallions
- 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Wash the cucumbers and dry them well. Using the flat side of a knife or a rolling pin, lightly smash them until they start to crack open, and then cut them into pieces that are a size good enough for you to pop into your mouth.
2. In a colander or bowl, combine the pieces of cucumber with kosher salt. Make sure the salt is mixed well with the cucumbers, and then let them sit for about 15 minutes. The cucumbers will release a good amount of excess water during this time.
3. In the meantime, make the dressing by mixing the rice vinegar, sugar, sesame oil, umeboshi paste, soy sauce, and grated fresh ginger in a small bowl until smooth.
4. Rinsing the cucumbers with cold water after 15 minutes will remove any excess salt. Then, you can use a clean kitchen towel or paper towels to pat the cucumbers dry before you proceed with the recipe.
5. Move the cucumbers to a big mixing bowl and pour the dressing over them. Toss the cucumbers and the dressing together until the cucumbers are completely covered in the dressing.
6. Include the toasted sesame seeds and finely chopped chives or scallions in the salad. Mix all ingredients gently to combine.
7. Sample the salad and correct the seasoning if necessary. Some may like it with a touch more sweetness or acidity.
8. Add a fresh burst of flavor to the salad by including chopped fresh cilantro.
9. Ensure that the cucumber salad is evenly garnished with the sesame seeds and herbs when you transfer it to a serving dish.
10. Serve the smashed cucumber salad right away or let it chill in the fridge for a short while to allow the flavors to meld further. Then, serve and enjoy!
