Description
A refreshing and vibrant salad made with smashed cucumbers and a tangy-sweet pomegranate dressing, perfect for a light side dish or appetizer.
Ingredients
- 2 large cucumbers
- 1/2 teaspoon salt
- 1/2 cup pomegranate seeds
- 2 tablespoons pomegranate molasses
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon chopped fresh cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Wash the cucumbers and cut off the ends. Lightly smash them using the flat side of a knife or rolling pin, then tear or cut into bite-sized pieces.
- Place the smashed cucumbers in a colander, sprinkle with salt, and let them drain for 15-20 minutes to remove excess water.
- In a small bowl, whisk together the pomegranate molasses, rice vinegar, soy sauce, sesame oil, garlic, and ginger to make the dressing.
- Pat the cucumbers dry with a paper towel, then place them in a mixing bowl.
- Add the pomegranate seeds and pour the dressing over the cucumbers. Toss to combine.
- Top with chopped cilantro and toasted sesame seeds if using. Serve immediately or chill for 10-15 minutes before serving.
Notes
- You can use English or Persian cucumbers for best texture.
- Adjust the sweetness of the dressing by adding a little honey if desired.
- This salad is best served fresh but can be kept in the refrigerator for up to 24 hours.