Smashed Cucumber & Red Onion Salad

This salad provides a cold, acidic crunch that cuts through the richness of the pork loin and the sweetness of the honey-brown sugar marinade.

The “Why” Behind the Smash

Smashing or salting the cucumbers is the secret to a great salad. Smashing creates craggy edges and open “pores” that allow the rice vinegar dressing to cling better and soak deep into the vegetable. Using the salt-and-drain method ensures your salad stays crunchy and flavorful instead of getting watery.

Perfect Flavor Counterpoints

This salad serves as a classic “palate cleanser.” The sharp red onion and tangy vinegar provide a bright acidity that cuts through heavy, fatty, or salty main courses.

• Pairs perfectly with: BBQ ribs, grilled salmon, or Sweet Heat Pork Skewers.
• Control the Heat: The red pepper flakes are optional—keep it “refreshing” for a mild crowd or go heavy for an extra “spicy” kick.

Texture & Prep Tips

• Milder Onions: If you prefer a more subtle onion flavor, soak the sliced red onions in ice water for 10 minutes before tossing them with the cucumbers.
• The Right Cucumber: English or Persian cucumbers are best for this recipe because of their thin skin and minimal seeds. If using standard garden cucumbers, consider peeling them first.
• Make-Ahead Advantage: Unlike leafy salads, this dish actually improves after 20–30 minutes in the fridge as the flavors meld and the onions soften slightly.

Serving Suggestion

Elevate the presentation by adding a sprinkle of toasted sesame seeds or a handful of fresh cilantro or mint right before serving for an extra layer of aroma.

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Ryan Johnson's Cookbook

Smashed Cucumber & Red Onion Salad

Author: admin Cuisine: American, Asian Courses: Dinner

Ingredients

Scale

1/2x 1x 2x 3x

• 2 large English cucumbers (or 5–6 Persian cucumbers)
• ¹⁄₂ red onion (very thinly sliced)
• 3 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey or agave
• 1 tsp toasted sesame oil
• ¹⁄₂ tsp red pepper flakes (optional, for extra kick)
• Salt and pepper to taste

Instructions

1. Prep Cucumbers

   Slice the cucumbers into thin rounds. (Tip: For better flavor absorption, place the slices in a bowl with a pinch of salt for 10 minutes, then drain any excess water before dressing).

2. Make Dressing

   In a small bowl, whisk together the vinegar, honey, sesame oil, and red pepper flakes until the honey is dissolved.

3. Toss

   Add the sliced cucumbers and red onions to a large bowl. Pour the dressing over the top and toss well to coat.

4. Chill

   Let the salad sit in the refrigerator for at least 20 minutes before serving. The flavors develop as it sits and the onions soften slightly in the vinegar.