Ponzu Smashed Cucumber Salad Recipe | Valerie Bertinelli

Whip up this refreshing, easy Ponzu Smashed Cucumber Salad from Valerie Bertinelli a crisp, zesty delight that's perfect for summer gatherings and ready in just 45 minutes!

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 40; Total Fat: 1 g; Saturated Fat: 0 g; Carbohydrates: 6 g; Dietary Fiber: 1 g; Sugar: 2 g; Protein: 2 g; Cholesterol: 0 mg; Sodium: 441 mg
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 freshly grated ginger
2 scallions, finely chopped
2 garlic cloves, finely grated
3 tablespoons chopped fresh cilantro

Directions

Cut each cucumber in half lengthwise. Place the halves cut-side down on a board and, using the flat side of a chef's knife, press firmly but gently to crack the flesh without breaking the pieces apart. Cut the cracked cucumbers into roughly 1-inch segments.
Transfer the cucumber pieces to a colander and sprinkle with 1/4 teaspoon kosher salt. Top with a bag of ice or a weighted plate and allow them to drain for 15 to 30 minutes to remove excess moisture.
In a medium bowl, whisk together the ponzu, lemon juice, coconut aminos (or sugar), sambal oelek, sesame oil, grated ginger, scallions, and garlic.
Add the drained cucumbers and cilantro to the dressing and toss until everything is evenly coated. Chill briefly if desired, then serve.