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Smacked Cucumber Rice Salad

Smacked Cucumber Rice Salad
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Smacked Cucumber Rice Salad is a fresh, vibrant, and easy-to-make salad that combines tender, smashed cucumbers with perfectly cooked rice tossed in a tangy, umami-rich dressing. This refreshing dish offers a delightful balance of crisp texture and bold flavors, making it perfect as a light meal or a versatile side for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 cups cooked white or jasmine rice, cooled to room temperature or chilled
  • 2–3 fresh cucumbers (English or Persian cucumbers preferred), lightly smashed and chopped

Dressing

  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes or fresh chili (optional but recommended)

Add-ins & Garnishes

  • 2 scallions or green onions, sliced
  • 1/4 cup fresh herbs (cilantro, mint, or herb of choice), chopped
  • 2 tablespoons crushed peanuts or toasted sesame seeds

Instructions

  1. Cook the Rice: Start with perfectly cooked rice, ideally made ahead and cooled to room temperature or chilled—this keeps the salad light and prevents clumping.
  2. Prepare the Cucumbers: Place whole cucumbers on a cutting board and gently smash them using the flat side of a knife or a rolling pin until they crack and split. Then chop into bite-sized pieces. This maximizes their texture and allows the dressing to penetrate deeply.
  3. Make the Dressing: Whisk together rice vinegar, soy sauce, sesame oil, and chili flakes if using. Taste and adjust seasoning to achieve the perfect balance of tang, saltiness, and spice.
  4. Combine Ingredients: Toss the cooled rice with smashed cucumbers, sliced scallions, chopped herbs, and your dressing. Stir gently but thoroughly to coat every grain and bite with flavor.
  5. Add Crunch and Serve: Finish by sprinkling crushed peanuts or toasted sesame seeds over the top for a delightful crunch and nutty aroma. Serve chilled, garnish with extra herbs and a lime wedge if desired.

Notes

  • Use day-old rice chilled to prevent the salad from becoming mushy.
  • Lightly smash cucumbers instead of mashing to retain juiciness and texture.
  • Adjust rice vinegar quantity to taste based on its acidity.
  • Add fresh herbs last to maintain vibrant flavor and color.
  • Chill the salad for at least 30 minutes before serving to allow flavors to meld.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping dressing separate if possible.
  • Freezing is not recommended due to cucumber texture changes.
  • Reheat rice gently if serving warm, then mix with fresh cucumbers and dressing.

Nutrition

Keywords: Smacked Cucumber Rice Salad, cucumber salad, rice salad, refreshing salad, easy salad, gluten free, Asian salad, healthy side dish

Find it online: https://sophiemelody.com/smacked-cucumber-rice-salad/