Low FODMAP Smashed Cucumber Salad with Ginger & Sesame
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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 noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp red pepper flakes
For serving
- 2 scallions, thinly sliced
Can be omittedscallions
- 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.
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