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Smacked Cucumber Rice Salad

Smacked Cucumber Rice Salad
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Smacked Cucumber Rice Salad is a fresh, light, and flavorful dish combining crisp smashed cucumbers with fluffy rice and a zesty, umami-packed dressing. Quick to prepare in under 30 minutes, this nutritious and versatile salad is perfect as a healthy lunch, side dish, or a crowd-pleaser for any season.

Ingredients

Scale

Cucumbers

  • 2 medium cucumbers, washed and smashed

Rice

  • 2 cups cooked rice, cooled (preferably day-old jasmine or basmati rice)

Fresh Herbs

  • 1/4 cup chopped fresh cilantro or mint (or a mix)

Dressing

  • 2 tablespoons soy sauce or tamari (gluten-free if needed)
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1 teaspoon toasted sesame oil

Optional Crunchy Toppings

  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon crushed peanuts or toasted pumpkin seeds for nut-free option

Instructions

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Using the flat side of a chef’s knife or rolling pin, gently smash each cucumber on a cutting board until it cracks and splits without falling apart. This releases their juices and softens the texture.
  2. Cook and Cool the Rice: Cook rice by your preferred method or use leftover rice. Spread the cooked rice on a tray or wide bowl to cool completely to keep the salad light and fluffy.
  3. Make the Dressing: In a small bowl, whisk together soy sauce or tamari, rice vinegar, minced garlic, chili flakes, and toasted sesame oil until well combined.
  4. Assemble the Salad: In a large bowl, toss smashed cucumbers, cooled rice, and chopped fresh herbs. Drizzle the dressing over the mixture and stir thoroughly. Adjust seasoning with salt, pepper, or extra soy sauce as desired.
  5. Add Crunch and Serve: Just before serving, sprinkle toasted sesame seeds, crushed peanuts, or your favorite crunchy topping on top for texture and flavor contrast.

Notes

  • Use day-old or leftover rice for best texture; it is less sticky and keeps the salad light.
  • Smashing cucumbers instead of chopping helps retain texture and intensifies flavor.
  • Let the salad rest for 10-15 minutes before serving to allow flavors to meld.
  • Taste and adjust the balance of salty, sweet, sour, and spicy elements to your preference.
  • Serve chilled or at room temperature for a refreshing experience, especially ideal in warm weather.
  • For a nut-free salad, replace nuts with toasted pumpkin seeds.
  • Store leftovers in an airtight container in the refrigerator for up to two days. Toss before serving again.
  • Freezing is not recommended as it alters the texture of cucumbers and rice.
  • To serve warm, reheat only the rice portion and then combine with fresh cucumbers and dressing.

Nutrition

Keywords: smacked cucumber rice salad, cucumber salad, Asian rice salad, healthy salad, quick lunch, gluten free, vegan salad, light meal

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