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Smashed Cucumber and Carrot Salad

Post From https://nomnompaleo.com/smashed-cucumber-and-carrot-salad

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Looking for a new quick and easy Whole30 summer salad?

Then it’s your lucky day, ’cause I’ve got an Asian-inspired smashed cucumber and carrot salad for you. It’s a simple and refreshing side that pairs perfectly with just about anything—especially proteins cooked on the grill. If you’ve got a jar of my All-Purpose Stir-Fry Sauce in the fridge, you have to make this dish. As I’ve said a million times before, this versatile sauce recipe from our newest cookbook, Ready or Not!, is a game changer because it can be used for so many other dishes besides stir-fries.

Case in point: Smashed Cucumber and Carrot Salad!

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Chilled smashed cucumber salad seasoned with nutty sesame oil, garlic, and tangy vinegar is a classic Sichuan veggie side dish that’s served as a cooling contrast to the region’s traditionally spicy cuisine. Why smash the cucumbers? Gently bashing ’em with a cleaver helps expel some of the extra liquid during the initial salting process; plus, the jagged bits cling to more of the dressing when the salad is served. Smart, right?

Still, this wouldn’t be a Nom Nom Paleo dish without a shortcut involved! My version doesn’t call for a complicated dressing—instead, we just amp up my All-Purpose Stir-Fry Sauce with additional toasted sesame oil, fresh garlic, and a smidge of red pepper flakes, and use that as the dressing. And don’t sweat it if you don’t have time to add the extra stuff; plain old All-Purpose Stir-Sauce will still taste fantastic on it. You can even make this salad into a well-rounded meal by adding some protein and fat, like shredded cooked chicken and diced avocado!

Serves 4

Ingredients

Equipment

Method

Place the cucumbers on a large cutting board and gently smash them with a meat pounder, cleaver, or small cast iron skillet until they split open.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Trim the ends and cut the bashed cucumbers into bite-size pieces.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Grab a fine-mesh strainer or a colander that fits in a medium bowl.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Transfer the cucumber pieces to the colander and toss with kosher salt. Place the strainer and bowl with the salted cucumber in the fridge while you prepare the other ingredients. (I’ve salted the cucumbers for as short as 5 minutes and as long as 4 hours.)

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Got some All-Purpose Stir-Fry Sauce in the fridge? Great—use it! (And if not, it just takes a few minutes to shake a jar together, so do it already!) Then, in a small measuring cup or bowl, whisk together the All-Purpose Stir-Fry Sauce, minced garlic, sesame oil, and crushed red chile pepper.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Grab the drained cucumbers out of the fridge…

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

…and plop them to a bowl with the carrot noodles and most of the green onions.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Add the dressing…

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

…and toss well.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Transfer to a serving bowl and top with the remaining green onions and toasted sesame seeds.

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com

Serve immediately!

Smashed Cucumber and Carrot Salad by Michelle Tam https://nomnompaleo.com


Wanna watch a replay of me cooking this dish live from my kitchen? Check out this Facebook Live video recorded on July 18, 2018:


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Smashed Cucumber and Carrot Salad

Prep 5 mins

Cook 10 mins

Total 15 mins

Author Michelle Tam

Yield 4 servings

This Asian-inspired smashed cucumber and carrot salad is a refreshing summertime Whole30 recipe. This simple side dish pairs perfectly with grilled meats!

Ingredients

Instructions

  1. Place the cucumbers on a large cutting board and gently smash them with a meat pounder, cleaver, or small cast iron skillet until they split open. Trim the ends and cut the bashed cucumbers into bite-size pieces.
  2. Grab a fine-mesh strainer or a colander that fits in a medium bowl. Transfer the cucumber pieces to the colander and toss with kosher salt. Place the strainer and bowl with the salted cucumber in the fridge while you prepare the other ingredients. (I’ve salted the cucumbers for as short as 5 minutes and as long as 4 hours.)
  3. Got some All-Purpose Stir-Fry Sauce in the fridge? Great—use it! (And if not, it just takes a few minutes to shake a jar together, so do it already!) Then, in a small measuring cup or bowl, whisk together the All-Purpose Stir-Fry Sauce, minced garlic, sesame oil, and crushed red chile pepper.
  4. Grab the drained cucumbers out of the fridge, and plop them to a bowl with the carrot noodles and most of the green onions.
  5. Add the dressing and toss well. Serve immediately!

Notes

You can even make this salad into a well-rounded meal by adding some protein and fat, like shredded cooked chicken and diced avocado!

Courses Salad

Cuisine Asian, Chinese, Salad, Whole30, Gluten-free, Paleo, Primal


The post Smashed Cucumber and Carrot Salad appeared first on Nom Nom Paleo®.

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