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.
