Smashed Cucumber & Dumpling Salad
Smashed Cucumber & Dumpling Salad
Ingredients
For the Smashed Cucumber
- 2 cucumbers
- 1 pinch salt
For the Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or sriracha
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1 small piece ginger, grated
For the Dumplings
- 10-12 frozen dumplings, your favorite kind
For Garnish (Optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Place the cucumbers on a cutting board. Using the flat side of a large knife or a rolling pin, firmly smash the cucumbers until they crack open and are slightly flattened. Roughly chop the smashed cucumbers into bite-sized pieces.
⏱️ 3 min
- 2
Transfer the chopped cucumbers to a bowl. Add a pinch of salt and mix well. Let the cucumbers sit for a few minutes to release excess water. Squeeze out any excess liquid from the cucumbers before adding them to the final salad.
⏱️ 2 min
- 3
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, chili oil (or sriracha), and sugar. Add the minced garlic and grated ginger to the mixture. Whisk all the dressing ingredients together until well combined and the sugar is dissolved.
⏱️ 5 min
- 4
Bring a pot of water to a rolling boil. Carefully add the frozen dumplings to the boiling water. Cook the dumplings for approximately 5-7 minutes, or until they float to the surface and are cooked through.
⏱️ 7 min•🌡️ 100
- 5
Once cooked, drain the dumplings thoroughly. Add the drained, cooked dumplings to the bowl with the prepared smashed cucumbers.
⏱️ 2 min
- 6
Pour the dressing over the cucumbers and dumplings. Gently toss all the ingredients together to ensure everything is evenly coated with the dressing.
⏱️ 2 min
- 7
Garnish the salad with chopped cilantro and toasted sesame seeds, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Cucumber & Dumpling Salad
For the Smashed Cucumber
- 2 cucumbers
- 1 pinch salt
For the Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or sriracha
- 1/2 teaspoon sugar
- 1 clove garlic, minced
- 1 small piece ginger, grated
For the Dumplings
- 10-12 frozen dumplings, your favorite kind
For Garnish (Optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Place the cucumbers on a cutting board. Using the flat side of a large knife or a rolling pin, firmly smash the cucumbers until they crack open and are slightly flattened. Roughly chop the smashed cucumbers into bite-sized pieces.
⏱️ 3 min - 2
Transfer the chopped cucumbers to a bowl. Add a pinch of salt and mix well. Let the cucumbers sit for a few minutes to release excess water. Squeeze out any excess liquid from the cucumbers before adding them to the final salad.
⏱️ 2 min - 3
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, chili oil (or sriracha), and sugar. Add the minced garlic and grated ginger to the mixture. Whisk all the dressing ingredients together until well combined and the sugar is dissolved.
⏱️ 5 min - 4
Bring a pot of water to a rolling boil. Carefully add the frozen dumplings to the boiling water. Cook the dumplings for approximately 5-7 minutes, or until they float to the surface and are cooked through.
⏱️ 7 min•🌡️ 100 - 5
Once cooked, drain the dumplings thoroughly. Add the drained, cooked dumplings to the bowl with the prepared smashed cucumbers.
⏱️ 2 min - 6
Pour the dressing over the cucumbers and dumplings. Gently toss all the ingredients together to ensure everything is evenly coated with the dressing.
⏱️ 2 min - 7
Garnish the salad with chopped cilantro and toasted sesame seeds, if desired. Serve immediately.
⏱️ 1 min