Anti Inflammatory Smashed Cucumber Salad with Ginger & Sesame
Cool, crunchy, and loaded with ingredients that genuinely pull their weight, this cucumber salad is the kind of side dish that disappears fast. Smashing the cucumbers rather than slicing them creates jagged, irregular edges that soak up every drop of the dressing — a bright mix of rice vinegar, toasted sesame oil, fresh ginger, and garlic that tastes far more complex than the effort involved. Ginger and extra virgin olive oil are both well-regarded for their anti-inflammatory properties, and here they team up in a dressing that's bold without being heavy. A touch of honey balances the vinegar, while red pepper flakes add just enough heat to keep things interesting. Salting the cucumbers first and draining off the liquid is the small step that makes the whole salad sing — no watery dressing, just clean, punchy flavor in every bite. Finished with scallions, sesame seeds, and optional fresh cilantro, it's as pretty as it is satisfying. Serves four, and comes together in well under 30 minutes with zero cooking required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb english cucumbers (about 2 medium)
- ¾ tsp kosher salt
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp extra virgin olive oil
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes
For serving
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Trim the ends off the cucumbers. Place them on a cutting board and smash each one firmly with the flat side of a chef's knife or the bottom of a heavy bowl until the skin cracks and the flesh splits open. Tear or cut the smashed cucumbers into rough 1- to 1 1/2-inch pieces and transfer to a large mixing bowl.
- 2
Toss the cucumber pieces with the kosher salt and let them sit for 10 minutes, until they release some liquid. Drain off the accumulated liquid and pat the cucumbers dry with paper towels.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!