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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Fiery Smashed Cucumber Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.64

$0.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:20%

Spoonacular Score: 20%

 

Fiery Smashed Cucumber Salad is a side dish that serves 4. One serving contains 92 calories, 1g of protein, and 7g of fat. For 64 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have salt, chilli oil, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 1 person were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 16%. Users who liked this recipe also liked Smashed Cucumber Salad, Smashed Cucumber Salad with Hot Vinegar, and Smashed Cucumber Salad with Italian Dressing.

Ingredients

Servings:
4 small
4 small cucumbers
cucumbers
2 small
2 small tomatoes
tomatoes
0.2 small
0.2 small spanish red diced onion
spanish red diced onion
1 small clove
1 small clove diced garlic
diced garlic
1 tsp
1 tsp salt
salt
some
some cooking oil
cooking oil
some
some sesame oil
sesame oil
some
some rice wine vinegar
rice wine vinegar
4 small cucumbers
4 small
cucumbers
2 small tomatoes
2 small
tomatoes
0.2 small spanish red diced onion
0.2 small
spanish red diced onion
1 small clove diced garlic
1 small clove
diced garlic
1 tsp salt
1 tsp
salt
some cooking oil
some
cooking oil
some sesame oil
some
sesame oil
some rice wine vinegar
some
rice wine vinegar

Equipment

cutting board
cutting board
cleaver
cleaver
bowl
bowl
cutting board
cutting board
cleaver
cleaver
bowl
bowl


Instructions

Peel cucumbers and chop off ends. With the flat side of a cleaver, smash them on a chopping board so they split lengthwise. Cut the smashed cucumbers into medium slices. Put them into a bowl and add one teaspoon salt. Mix to combine and then cover and leave for half an hour. After 30 minutes, a few teaspoons of water will have drained from the cucumbers into the bowl. Drain the cucumbers and rinse with water to remove some of the salt. Drain cucumbers again and place back into a serving bowl. Add diced onion, diced tomato and diced garlic. Dress with a few shakes of chilli oil and sesame oil and 1 teaspoon rice wine vinegar. Taste then add more of whatever you fancy until it tastes the way you want it to. Me? I like it hot, hot, hot!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.63
Ingredient
4 smalls cucumbers
2 smalls tomatoes
⅕ smalls spanish red diced onion
1 small clove diced garlic
some cooking oil
some sesame oil
some rice wine vinegar
Price
$1.51
$0.53
$0.03
$0.07
$0.04
$0.34
$0.02
$2.54

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
91k Calories
1g Protein
7g Total Fat
5g Carbs
2% Health Score
Limit These
Calories
91k
5%

Fat
7g
11%

  Saturated Fat
0.79g
5%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
587mg
26%

Get Enough Of These
Protein
1g
3%

Vitamin K
17µg
17%

Vitamin C
11mg
14%

Vitamin A
492IU
10%

Potassium
330mg
9%

Manganese
0.19mg
9%

Folate
29µg
7%

Copper
0.14mg
7%

Fiber
1g
7%

Vitamin B6
0.13mg
7%

Vitamin E
0.95mg
6%

Magnesium
24mg
6%

Phosphorus
46mg
5%

Vitamin B1
0.07mg
5%

Vitamin B5
0.43mg
4%

Vitamin B2
0.05mg
3%

Calcium
29mg
3%

Iron
0.5mg
3%

Zinc
0.36mg
2%

Vitamin B3
0.34mg
2%

covered percent of daily need

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