asian style smacked cucumber (Edit recipe)

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The only snack you need this summer! You know that one dish you try at a restaurant and can’t stop thinking about? This is that dish. Fresh, salty, spicy, tangy — smacked cucumber hits every craving and comes together in minutes. Perfect as a snack, side, or summer fridge staple.

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PREP TIME

25 minutes

COOK TIME

5 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1 whole Cucumber
3 cloves Garlic, minced
1 Tbsp Wheat-Free Tamari
1 Tbsp Toasted Sesame Oil
1 Tbsp Brown Rice Vinegar
2 tsp Brown Rice Syrup
1 tsp Chili Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix garlic, sesame oil, tamari, syrup, chilli flakes and vinegar in a small bowl. Set aside for 10-15 minutes while you prep everything else to allow the dressing to mellow together.
Start preparing the cucumber by trimming the ends. Then place the cucumber on a wooden chopping board and use a rolling pin to gently smash along the length, until it splits. Gently remove some of the seeds, using a spoon and slice the cucumbers in 1-2 inch diagonal slices. Place the cucumber pieces into a medium bowl and sprinkle with a pinch of sea salt. Set aside for 15 minutes. Then drain off the excess liquid.
Divide the cucumber into 2-4 jars, evenly pour over the dressing between jars. Place a lid on the jar and toss to mix dressing.
Serve with sliced spring onion, fresh corianders and sesame seeds

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	48
Fat:	4 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	238 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.