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Smashed Cucumber Salad

Yields6 ServingsPrep Time12 minsTotal Time12 mins

 2 english cucumbers
 1 packet of splenda
 ½ cup diced carrots
 1 ½ teaspoons kosher salt
 2 cloves minced garlic
 2 tablespoons seasoned rice vinegar
 1 teaspoon soy sauce
 1 teaspoon sesame oil
 Red pepper flakes, to taste
 2 teaspoons toasted sesame seeds
1

Wrap each cucumber in plastic wrap to minimize splattering.

2

Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened.

3

Remove from plastic.

4

Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices.

5

Transfer to a strainer set over a bowl. Sprinkle cucumber with splenda and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.

6

Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly. Transfer drained cucumbers into bowl with dressing. Toss to coat.

7

Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle. Place cucumbers in serving bowl and sprinkle with sesame seeds.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories101
% Daily Value *
Total Fat 4g6%
Total Carbohydrate 9g4%

Total Sugars 3g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.